Microcomponents of olive oil—III. Glucosides of 2(3,4-dihydroxy-phenyl)ethanol

Author:

Bianco Armandodoriano,Mazzei Raffaele Antonio,Melchioni Cristiana,Romeo Giovanni,Scarpati Maria Luisa,Soriero Anna,Uccella Nicola

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference24 articles.

1. Accumulation of oleuropein derivatives during olive maturation;Amiot;Phytochemistry,1989

2. Bianco, A. (1990). The chemistry of iridoids. In Studies in Natural Products Chemistry, ed. Atta-ur-Rahman, Vol. 7. Elsevier,London.

3. Bianco, A., Mazzei, R. A., Melchioni, C., Romeo, G. and Uccella, N. (1996). Molecular composition and quality/taste of olive oil: monoterpens and biophenols. In Ricerche e Innovazioni nell'Industria Alimentare, Vol II, ed. S. Porretta. Chirotti Editore, Pinerolo, pp. 92–103.

4. Bianco, A., Mazzei, R. A., Melchioni, C., Scarpati, M. L., Romeo, G. and Uccella, N. (1998) Microcomponents of olive oil. Part II. Digalactosyldiacylglycerols from Olea europaea. Food Chemistry, 62, 343–346

5. Metabolic changes in fruit and leaf during ripening in the olive;Donaire;Phytochemistry,1975

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