Work

Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction

Year: 1992

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf00021a020

Authors: Gianfrancesco. Montedoro, Maurizio. Servili, Maura. Baldioli, Enrico. Miniati

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2011985031

FWCI: 0.639

Cites:

Cited by: 189

Related to: 10