Use of capillary electrophoresis with UV detection to compare the phenolic profiles of extra-virgin olive oils belonging to Spanish and Italian PDOs and their relation to sensorial properties

Journal of the Science of Food and Agriculture

Volumn 89, Issue 12, 2009, Pages 2144-2155

  Carrasco Pancorbo, Alegría ^a   Gómez Caravaca, Ana María ^a   Segura Carretero, Antonio ^a   Cerretani, Lorenzo ^b   Bendini, Alessandra ^b   Fernández Gutiérrez, Alberto ^a  

^a UNIVERSITY OF GRANADA   (Spain)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Capillary zone electrophoresis; Olive oil; PDO; Polyphenols; Quantification

Indexed keywords

EID: 69149094509     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3707     Document Type: Article

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