Microcomponents of olive oil. Part II: Digalactosyldiacylglycerols from Olea europaea
- 1 July 1998
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 62 (3), 343-346
- https://doi.org/10.1016/s0308-8146(97)00192-1
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Isolation and purification of digalactosyldiacylglycerolsChromatographia, 1995
- Extraction, purification procedures and HPLC-RI analysis of carbohydrates in olive (Olea europaea L.) plantsChromatographia, 1994
- Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.Journal of Agricultural and Food Chemistry, 1993
- Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fractionJournal of Agricultural and Food Chemistry, 1992
- Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLCJournal of Agricultural and Food Chemistry, 1992
- Biosynthese des acides gras polyinsatures des glycerolipides de la feuille d'olivierPhysiologia Plantarum, 1990