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

Journal of agricultural and food chemistry, 1992-09, Vol.40 (9), p.1571-1576 [Periódico revisado por pares]

WASHINGTON: American Chemical Society

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