Simple and Hydrolyzable Phenolic Compounds in Virgin Olive Oil. 1. Their Extraction, Separation, and Quantitative and Semiquantitative Evaluation by HPLC

Journal of Agricultural and Food Chemistry

Volumn 40, Issue 9, 1992, Pages 1571-1576

  Montedoro, Gianfrancesco ^a   Servili, Maurizio ^a   Baldioli, Maura ^a   Miniati, Enrico ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33751392034     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf00021a019     Document Type: Article

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