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A validated qualitative method using oleuropein as a robust..:
Jean-Louis Lafeuille
;
Maryline Brun
;
Stéphane Lefèvre
..
http://www.sciencedirect.com/science/article/pii/S2352364622000050. , 2022
Link:
https://doi.org/10.1016/j.nfs.2022.03.002
RT Journal T1
A validated qualitative method using oleuropein as a robust biomarker to confirm ground black pepper (Piper nigrum L.) adulteration with olive (Olea europaea L.) by-products
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:5208f985db27458fa7baa60c3cab7cc0&Exemplar=1&LAN=DE A1 Jean-Louis Lafeuille A1 Maryline Brun A1 Stéphane Lefèvre A1 Clare Menezes A1 Ingrid Fiordaliso Candalino PB Elsevier YR 2022 K1 Piper nigrum K1 Black pepper K1 Olea europaea K1 Olive K1 Oleuropein K1 Adulteration K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2352364622000050 LK http://dx.doi.org/https://doi.org/10.1016/j.nfs.2022.03.002 DO https://doi.org/10.1016/j.nfs.2022.03.002 SF ELIB - SuUB Bremen
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