Potential of LC Coupled to Fluorescence Detection in Food Metabolomics: Determination of Phenolic Compounds in Virgin Olive Oil-Reference-Cited by-同舟云学术

Potential of LC Coupled to Fluorescence Detection in Food Metabolomics: Determination of Phenolic Compounds in Virgin Olive Oil

Published:2016-09-24 Issue:10 Volume:17 Page:1627
ISSN:1422-0067
Container-title:International Journal of Molecular Sciences
language:en
Short-container-title:IJMS

Author:

Monasterio Romina,Olmo-García Lucía,Bajoub Aadil,Fernández-Gutiérrez Alberto,Carrasco-Pancorbo Alegría

Publisher

MDPI AG

Subject

Inorganic Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Computer Science Applications,Spectroscopy,Molecular Biology,General Medicine,Catalysis

Link

http://www.mdpi.com/1422-0067/17/10/1627/pdf

Reference33 articles.

1. Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

2. Health effects of olive oil polyphenols: Recent advances and possibilities for the use of health claims

3. Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil

4. Relationship Between Sensory Evaluation Performed by Italian and Spanish Official Panels and Volatile and Phenolic Profiles of Virgin Olive Oils

5. Sensory analysis of virgin olive oil;Bendini,2012

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