Phenolic compounds in virgin olive oils I. Low-wavelength quantitative determination of complex phenols by high-performance liquid chromatography under isocratic elution
- 25 April 1997
- journal article
- Published by Elsevier in Journal of Chromatography A
- Vol. 768 (2), 207-213
- https://doi.org/10.1016/s0021-9673(96)01034-5
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- GC-MS Evaluation of Phenolic Compounds in Virgin Olive OilJournal of Agricultural and Food Chemistry, 1995
- 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
- Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12‐57) and the rancimat methodJournal of Oil & Fat Industries, 1986
- Preparation of 3,4‐Dihydroxy‐1‐benzeneethanol: A ReinvestigationEuropean Journal of Organic Chemistry, 1983
- Preparation of Antimicrobial Compounds by Hydrolysis of Oleuropein from Green Olives1Applied Microbiology, 1973