An effective HPLC-based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process-Reference-Cited by-同舟云学术

An effective HPLC-based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process

Published:2018-02-20 Issue:10 Volume:98 Page:3636-3643
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Cecchi Lorenzo¹²^ORCID,Migliorini Marzia³,Zanoni Bruno⁴,Breschi Carlotta⁴,Mulinacci Nadia¹²^ORCID

Affiliation:

1. Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA); Università degli Studi di Firenze; Sesto Fiorentino, Florence Italy

2. Multidisciplinary Center of Research on Food Sciences (M.C.R.F.S.-Ce.R.A); Università degli Studi di Firenze; Florence Italy

3. Carapelli Firenze S.pA.; Tavarnelle Val di Pesa, Florence Italy

4. Department of Agricultural, Food and Forestry System Management (GESAAF) and Food Science and Technology and Microbiology Section; Università degli Studi di Firenze; Florence Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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