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Characterization of phenolic and secoiridoid aglycons present in virgin olive oil by gas chromatography-chemical ionization mass spectrometry

✍ Scribed by Franca Angerosa; Nicola d'Alessandro; Federica Corana; Giorgio Mellerio

Publisher: Elsevier Science
Year: 1996
Tongue: English
Weight: 502 KB
Volume: 736
Category: Article
ISSN: 1873-3778
DOI: 10.1016/0021-9673(95)01375-x

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