Qualitative and Semiquantitative Analysis of Phenolic Compounds in Extra Virgin Olive Oils as a Function of the Ripening Degree of Olive Fruits by Different Analytical Techniques-Reference-Cited by-同舟云学术

Qualitative and Semiquantitative Analysis of Phenolic Compounds in Extra Virgin Olive Oils as a Function of the Ripening Degree of Olive Fruits by Different Analytical Techniques

Published:2004-10-19 Issue:23 Volume:52 Page:7026-7032
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bonoli Matteo¹,Bendini Alessandra¹,Cerretani Lorenzo¹,Lercker Giovanni¹,Gallina Toschi Tullia¹

Affiliation:

1. Dipartimento di Scienze degli Alimenti, Università di Bologna, Piazza Goidanich 60, 47023 Cesena (FC), Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048868m

Reference27 articles.

1. Characterization of phenolic and secoiridoid aglycons present in virgin olive oil by gas chromatography-chemical ionization mass spectrometry

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