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Profile of phenolic compounds of Brazilian virgin olive oil..:
Ballus, Cristiano Augusto
;
Quirantes-Piné, Rosa
;
Bakhouche, Abdelhakim
...
Food Chemistry. 170 (2015) - p. 366-377 , 2015
Link:
https://doi.org/10.1016/j.foodchem.2014.08.054
RT Journal T1
Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC–ESI-TOF-MS)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2014.08.054&Exemplar=1&LAN=DE A1 Ballus, Cristiano Augusto A1 Quirantes-Piné, Rosa A1 Bakhouche, Abdelhakim A1 da Silva, Luiz Fernando de Oliveira A1 de Oliveira, Adelson Francisco A1 Coutinho, Enilton Fick A1 da Croce, Dorli Mario A1 Segura-Carretero, Antonio A1 Godoy, Helena Teixeira PB Elsevier BV YR 2015 SN 0308-8146 JF Food Chemistry VO 170 SP 366 OP 377 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2014.08.054 DO https://doi.org/10.1016/j.foodchem.2014.08.054 SF ELIB - SuUB Bremen
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