Secoiridoids, Tocopherols, and Antioxidant Activity of Monovarietal Extra Virgin Olive Oils Extracted from Destoned Fruits
Author:
Affiliation:
1. DISTAM, Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, via Celoria 2, I-20133 Milano, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf048848k
Reference31 articles.
1. Biological Properties of Olive Oil Phytochemicals
2. Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.
3. Determination of Phenols, Flavones, and Lignans in Virgin Olive Oils by Solid-Phase Extraction and High-Performance Liquid Chromatography with Diode Array Ultraviolet Detection
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