Minor polar compound and fatty acid analyses in monocultivar virgin olive oils from Tuscany

Food Chemistry

Volumn 80, Issue 3, 2003, Pages 331-336

  Pinelli, P ^a   Galardi, C ^a   Mulinacci, N ^a   Vincieri, F F ^a   Cimato, A ^b   Romani, A ^a  

^a Dipto di Scienze Farmaceutiche   (Italy)

^b CNR   (Italy)

Author keywords

Fatty acids; HPLC DAD; Minor polar compounds; Quality; Tuscany olive oils; Typicity

Indexed keywords

FATTY ACID; FLAVONOID; HYDROXYTYROSOL; OLIVE OIL; SECOIRIDOID; TYROSOL;

ARTICLE; BIODIVERSITY; CORRELATION ANALYSIS; DIET; FOOD INDUSTRY; FOOD QUALITY; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; QUANTITATIVE ANALYSIS;

OLEACEAE;

EID: 0037336973     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00268-6     Document Type: Article

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