10.3989/gya.1994.v45.i1-2.968
Author:
Publisher
Editorial CSIC
Subject
Organic Chemistry,Food Science
Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea Europea L.) and correlations with oxidative stability;Scientia Horticulturae;2007-03
2. A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra-virgin olive oil;Journal of Separation Science;2006-09
3. Minor polar compound and fatty acid analyses in monocultivar virgin olive oils from Tuscany;Food Chemistry;2003-03
4. HPLC and HRGC analyses of polyphenols and secoiridoid in olive oil;Chromatographia;2001-03
5. The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil;Journal of the Science of Food and Agriculture;2001
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