Optimization and validation of a rapid liquid chromatography method for determination of the main polyphenolic compounds in table olives and in olive paste-Reference-Cited by-同舟云学术

Optimization and validation of a rapid liquid chromatography method for determination of the main polyphenolic compounds in table olives and in olive paste

Published:2017-10 Issue: Volume:233 Page:164-173
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cabrera-Bañegil M.,Schaide T.,Manzano R.,Delgado-Adámez J.,Durán-Merás I.,Martín-Vertedor D.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Antioxidant phenolic compounds loss during the fermentation of Chétoui olives;Ben Othman;Food Chemistry,2009

5. Factors influencing phenolic compounds in table olives (Olea europaea);Charoenprasert;Journal of Agricultural and Food Chemistry,2012

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