Simple and Hydrolyzable Phenolic Compounds in Virgin Olive Oil. 2. Initial Characterization of the Hydrolyzable Fraction

Journal of Agricultural and Food Chemistry

Volumn 40, Issue 9, 1992, Pages 1577-1580

  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: 33751392571     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf00021a020     Document Type: Article

References (13)

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6. Montedoro, G.; Servili, M.; Baldioli, M.; Miniati, E. Simple and hydrolyzable phenolic components in virgin olive oil. 1. Phenolic extraction, quantitative and semiquantitative separation and evaluation by HPLC. J. Agric. Food Chem. 1992, preceding paper in this issue
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