Survey of vitamin B6 content in commercial presentations of table olives

Plant Foods for Human Nutrition

Volumn 63, Issue 2, 2008, Pages 87-91

  López López, Antonio ^a   Montaño, Alfredo ^a   Cortés Delgado, Amparo ^a   Garrido Fernández, Antonio ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

HPLC; Olive cultivar; Processing; Pyridoxol; Table olives; Vitamin B6

Indexed keywords

PYRIDOXINE;

ARTICLE; CHEMISTRY; FERMENTATION; FOOD ANALYSIS; FOOD HANDLING; HEALTH FOOD; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; METHODOLOGY; OLIVE TREE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FOOD ANALYSIS; FOOD HANDLING; HEALTH FOOD; HUMANS; OLEA; VITAMIN B 6;

OLEACEAE;

EID: 44449162476     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-008-0077-9     Document Type: Article

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