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September 1, 1992Journal of Agricultural and Food Chemistry

Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC

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GMGianfrancesco MontedoroUniversity of PerugiaMSMaurizio ServiliUniversity of PerugiaMBMaura BaldioliUniversity of Molise

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Montedoro et al. (1992) studied this question.

synapsesocial.com/papers/69dbb7a0f7e0c66ced835fc0https://doi.org/10.1021/jf00021a019
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