A validated method for the determination of selected phenolics in olive oil using high-performance liquid chromatography with coulometric electrochemical detection and a fused-core column-Reference-Cited by-同舟云学术

A validated method for the determination of selected phenolics in olive oil using high-performance liquid chromatography with coulometric electrochemical detection and a fused-core column

Published:2013-06 Issue:2-3 Volume:138 Page:1663-1669
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bayram Banu,Ozcelik Beraat,Schultheiss Gerhard,Frank Jan,Rimbach Gerald

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

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3. Correlations of the phenolic compounds and the phenolic content in some Spanish and French olive oils;Andjelkovic;Journal of Agricultural Food Chemistry,2008

4. Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones;Baccouri;European Journal of Lipid Science and Technology,2007

5. Use of multivariate statistical techniques to optimize the simultaneous separation of 13 phenolic compounds from extra-virgin olive oil by capillary electrophoresis;Ballus;Talanta,2011

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