하이드록시티로솔 (Korean Wikipedia)

Analysis of information sources in references of the Wikipedia article "하이드록시티로솔" in Korean language version.

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archive.org (Global: 6^th place; Korean: 18^th place)

M. Baldioli; M. Servili; G. Perretti; G. F. Montedoro (1996). “Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil”. 《Journal of the American Oil Chemists' Society》 73 (11): 1589–1593. doi:10.1007/BF02523530. S2CID 84749200.

M. Baldioli; M. Servili; G. Perretti; G. F. Montedoro (1996). “Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil”. 《Journal of the American Oil Chemists' Society》 73 (11): 1589–1593. doi:10.1007/BF02523530. S2CID 84749200.
Vincenzo Marsilio; Cristina Campestre; Barbara Lanza (July 2001). “Phenolic compounds change during California-style ripe olive processing”. 《Food Chemistry》 74 (1): 55–60. doi:10.1016/S0308-8146(00)00338-1.
Heilman J, Anyangwe N, Tran N, Edwards J, Beilstein P, López J (2015). “Toxicological evaluation of an olive extract, H35: Subchronic toxicity in the rat” (PDF). 《Food and Chemical Toxicology》 84: 18–28. doi:10.1016/j.fct.2015.07.007. PMID 26184542. 2016년 5월 7일에 확인함. The lowest observed adverse effect level (LOAEL) was the 500 mg HT/kg bw/day based on statistically significant reductions in body weight gain and decreased body weight in males. The no observed adverse effect level (NOAEL) was 250 mg HT/kg bw/day, equivalent to 691 mg/kg bw/day of H35 extract.

Heilman J, Anyangwe N, Tran N, Edwards J, Beilstein P, López J (2015). “Toxicological evaluation of an olive extract, H35: Subchronic toxicity in the rat” (PDF). 《Food and Chemical Toxicology》 84: 18–28. doi:10.1016/j.fct.2015.07.007. PMID 26184542. 2016년 5월 7일에 확인함. The lowest observed adverse effect level (LOAEL) was the 500 mg HT/kg bw/day based on statistically significant reductions in body weight gain and decreased body weight in males. The no observed adverse effect level (NOAEL) was 250 mg HT/kg bw/day, equivalent to 691 mg/kg bw/day of H35 extract.

Heilman J, Anyangwe N, Tran N, Edwards J, Beilstein P, López J (2015). “Toxicological evaluation of an olive extract, H35: Subchronic toxicity in the rat” (PDF). 《Food and Chemical Toxicology》 84: 18–28. doi:10.1016/j.fct.2015.07.007. PMID 26184542. 2016년 5월 7일에 확인함. The lowest observed adverse effect level (LOAEL) was the 500 mg HT/kg bw/day based on statistically significant reductions in body weight gain and decreased body weight in males. The no observed adverse effect level (NOAEL) was 250 mg HT/kg bw/day, equivalent to 691 mg/kg bw/day of H35 extract.

M. Baldioli; M. Servili; G. Perretti; G. F. Montedoro (1996). “Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil”. 《Journal of the American Oil Chemists' Society》 73 (11): 1589–1593. doi:10.1007/BF02523530. S2CID 84749200.