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International Journal of Food Sciences and Nutrition Volume 66, 2015 - Issue 2

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Food Composition and Analysis

Total antioxidant capacity, total phenolic content and iron and zinc dialyzability in selected Greek varieties of table olives, tomatoes and legumes from conventional and organic farming

Marina DrakouLaboratory of Food Chemistry and

Angeliki BirmpaLaboratory of Food Chemistry and

Antonios E. KoutelidakisLaboratory of Food Chemistry and

Michael KomaitisLaboratory of Food Chemistry and

Efstathios Z. PanagouLaboratory of Food Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Greece

Maria KapsokefalouLaboratory of Food Chemistry and Correspondence[email protected]

Pages 197-202 | Received 14 Jul 2014, Accepted 07 Oct 2014, Published online: 13 Jan 2015

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https://doi.org/10.3109/09637486.2014.979320
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