Highlights in Oleuropein Aglycone structure
Author:
Affiliation:
1. a Dipartimento di Chimica Università “La Sapienza” , Piazzale Aldo Moro, 5 – 00185 Roma, Italy
Publisher
Informa UK Limited
Subject
Organic Chemistry,Plant Science,Biochemistry,Analytical Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/14786410410001696147
Reference32 articles.
1. Flavor components of olive oil-A review
2. Oleuropein and related compounds
3. Antioxidative activities of Olea europaea leaves and related phenolic compounds
4. Phenolic Compounds of Olive Fruit: One- and Two-Dimensional Nuclear Magnetic Resonance Characterization of Nüzhenide and Its Distribution in the Constitutive Parts of Fruit
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