Work

New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils

Year: 2016

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2016.09.132

Authors: Lorenzo Cecchi, Marzia Innocenti, Fabrizio Melani, Marzia Migliorini, Lanfranco Conte, Nadia Mulinacci

Institutions: University of Florence, PromoFirenze, University of Udine

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

Open Access status: closed

Funders: Ente Cassa di Risparmio di Firenze, Japan Society for the Promotion of Science

Award: Formation of new food nano-crystal by the build-up method and application of the encapsulant

OpenAlex ID: W2522288303

FWCI: 22.02

Cites: 34

Cited by: 669

Related to: 9