Acid Hydrolysis of Secoiridoid Aglycons during Storage of Virgin Olive Oil
Author:
Affiliation:
1. Food Biotechnology Department, Instituto de la Grasa (CSIC), Avda. Padre García Tejero 4, 41012, Sevilla, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0107860
Reference22 articles.
1. Bitter Taste of Virgin Olive Oil: Correlation of Sensory Evaluation and Instrumental HPLC Analysis
2. Olive Oil Phenols and Their Potential Effects on Human Health
3. Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil
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