Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC

Montedoro, Gianfrancesco.; Servili, Maurizio; Baldioli, Maura.; Miniati, Enrico.

doi:10.1021/jf00021a019

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Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC

Author(s): Gianfrancesco. Montedoro , Maurizio. Servili , Maura. Baldioli , Enrico. Miniati

Publication date Created: September 1992

Publication date (Print): September 1992

Journal: Journal of Agricultural and Food Chemistry

Publisher: American Chemical Society (ACS)

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Title: Journal of Agricultural and Food Chemistry

Abbreviated Title: J. Agric. Food Chem.

Publisher: American Chemical Society (ACS)

ISSN (Print): 0021-8561

ISSN (Electronic): 1520-5118

Publication date Created: September 1992

Publication date (Print): September 1992

Volume: 40

Issue: 9

Pages: 1571-1576

Article

DOI: 10.1021/jf00021a019

SO-VID: 940ab6c9-670b-44a7-b36f-5e0676bc783a

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Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC

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