Simple and Hydrolyzable Compounds in Virgin Olive Oil. 3. Spectroscopic Characterizations of the Secoiridoid Derivatives

Journal of Agricultural and Food Chemistry

Volumn 41, Issue 11, 1993, Pages 2228-2234

  Montedoro, Gianfrancesco ^a   Servili, Maurizio ^a   Baldioli, Maura ^a   Selvaggini, Roberto ^a   Miniati, Enrico ^a   Macchioni, Alceo ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33751385229     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf00035a076     Document Type: Article

References (16)

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