Evaluation of lignans and free and linked hydroxy-tyrosol and tyrosol in extra virgin olive oil after hydrolysis processes

Journal of the Science of Food and Agriculture

Volumn 86, Issue 5, 2006, Pages 757-764

  Mulinacci, Nadia ^a   Giaccherini, Catia ^a   Ieri, Francesca ^a   Innocenti, Marzia ^a   Romani, Annalisa ^a   Vincieri, Franco F ^a  

^a UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Acid and alkaline hydrolysis; Extra virgin olive oil; HPLC DAD; Hydroxy tyrosol; Lignans; Tyrosol

Indexed keywords

EID: 33645454847     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2411     Document Type: Article

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