Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of "
GC-FID/MS
HPLC-PDA/ESI-MS
NP-HPLC/FLD
Picholine marocaine
fatty acids
phenolic compounds
virgin olive oils
vitamin E
Journal
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009
Informations de publication
Date de publication:
19 Nov 2020
19 Nov 2020
Historique:
received:
23
10
2020
revised:
12
11
2020
accepted:
16
11
2020
entrez:
24
11
2020
pubmed:
25
11
2020
medline:
7
4
2021
Statut:
epublish
Résumé
Olive oil is an important product in the Mediterranean diet, due to its health benefits and sensorial characteristics.
Identifiants
pubmed: 33228191
pii: molecules25225428
doi: 10.3390/molecules25225428
pmc: PMC7699463
pii:
doi:
Substances chimiques
Esters
0
Fatty Acids
0
Olive Oil
0
Phenols
0
Vitamin E
1406-18-4
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Références
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