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OLIVE FRUIT EXTRACT

由来植物
アッセイ
生物学的活性

Olea europaea L.
Fruit

≥10.0% of total polyphenols by spectrophotometry
≥2.0% ≤3.5 of verbascoside by HPLC
≥4.5% of hydroxytyrosol and its derivates by HPLC

Flavouring


 


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