Liquid chromatography with electrospray ionisation mass spectrometric detection of phenolic compounds from Olea europaea
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference21 articles.
1. Critical Review. Phenolic compounds in olives
2. Phenolic compounds related to the black color formed during the processing of ripe olives
3. Importance and evolution of phenolic compounds in olive during growth and maturation
4. Biochemical Changes in Phenolic Compounds during Spanish-Style Green Olive Processing
5. Enzymic browning, oleuropein content, and diphenol oxidase activity in olive cultivars (Olea europaea L.)
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