Whole lyophilized olives as sources of unexpectedly high amounts of secoiridoids: The case of three Tuscan cultivars

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 4, 2015, Pages 1175-1185

  Cecchi, Lorenzo ^a   Migliorini, Marzia ^a   Cherubini, Chiara ^a   Innocenti, Marzia ^b   Mulinacci, Nadia ^b  

^a Divisione Laboratorio Chimico di PromoFirenze Azienda Speciale della CCIAA di Firenze   (Italy)

^b UNIVERSITY OF FLORENCE   (Italy)

Author keywords

food supplements; HPLC DAD MS; oleuropein; olive oil phenols

Indexed keywords

OIL SHALE; OILS AND FATS; OLIVE OIL; PHENOLS;

FOOD SUPPLEMENTS; HPLC-DAD-MS; NUTRITIONAL SUPPLEMENTS; OLEUROPEIN; PHENOLIC COMPOUNDS; PHENOLIC PROFILES; RIPENING PERIODS; STRESS CONDITION;

FRUITS;

OLEACEAE;

EID: 84922471230     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5051359     Document Type: Article

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