Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil
Author:
Affiliation:
1. ; Food Biotechnology Department, Instituto de la Grasa; CSIC; Avda. Padre García Tejero 4 41012 Sevilla Spain
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference30 articles.
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4. Olive Oil Phenols and Their Potential Effects on Human Health;Visioli;J. Agric. Food Chem.,1998
5. Simple and Hydrolyzable Compounds in Virgin Olive Oil. 3. Spectroscopic Characterization of the Secoiridoid Derivatives;Montedoro;Ibid.,1993
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