Phenolic compounds in Spanish olive oils

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 9, 1999, Pages 3535-3540

  Brenes, Manuel ^a   García, Aranzazu ^a   García, Pedro ^a   Rios, José J ^a   Garrido, Antonio ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

4 (acetoxyethyl) 1,2 dihydroxybenzene; Maturation; Olive oil; Phenolic

Indexed keywords

APIGENIN; COUMARIC ACID; FERULIC ACID; FLAVONOID; GLUCOSIDE; LUTEOLIN; OLIVE OIL; PHENOL DERIVATIVE; VANILLIC ACID; VANILLIN; VEGETABLE OIL;

AGRICULTURE; ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; COMPARATIVE STUDY; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MATURATION; NONHUMAN; PHYTOCHEMISTRY; SPAIN; STRUCTURE ANALYSIS;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; MOLECULAR STRUCTURE; PHENOLS; PLANT OILS; SPAIN;

EID: 0032867799     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990009o     Document Type: Article

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