(Q104385606)

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Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.

scientific article published on 10 March 2005

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Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives. (English)

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4-(1-hydroxyethyl)phenol

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Gianfrancesco. Montedoro

series ordinal

1

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00035a076

Maurizio. Servili

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2

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00035a076

Maura. Baldioli

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3

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00035a076

Roberto. Selvaggini

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4

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00035a076

Enrico. Miniati

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5

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00035a076

Alceo. Macchioni

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6

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00035a076

publication date

November 1993

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16 September 2022

Journal of Agricultural and Food Chemistry

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00035a076

volume

41

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00035a076

page(s)

2228-2234

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00035a076

issue

11

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00035a076

Identifiers

DOI

10.1021/JF00035A076

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(Q104385606)

Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.

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