首页> Journal of the science of food and agriculture> An effective HPLC-based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process.

An effective HPLC-based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process.

导出 LinkOut

翻译打印收藏纠错

第一作者： Lorenzo,Cecchi

第一单位： Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), Università degli Studi di Firenze, Sesto Fiorentino, Florence, Italy.;Multidisciplinary Center of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), Università degli Studi di Firenze, Florence, Italy.

作者： Lorenzo,Cecchi ^[1] ; Marzia,Migliorini ^[2] ; Bruno,Zanoni ^[3] ; Carlotta,Breschi ^[3] ; Nadia,Mulinacci ^[1]

作者单位： Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), Università degli Studi di Firenze, Sesto Fiorentino, Florence, Italy.;Multidisciplinary Center of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), Università degli Studi di Firenze, Florence, Italy. ^[1] Carapelli Firenze S.pA., Tavarnelle Val di Pesa, Florence, Italy. ^[2] Department of Agricultural, Food and Forestry System Management (GESAAF) and Food Science and Technology and Microbiology Section, Università degli Studi di Firenze, Florence, Italy. ^[3]

关键词 HPLC-DAD-MS oleuropein partition phenols extraction yield secoiridoid

医学主题词色谱法, 高压液相(Chromatography, High Pressure Liquid);食品处理和加工(Food Handling);水果(Fruit);木犀榄属(Olea)

DOI 10.1002/jsfa.8841

PMID 29250777

发布时间 2019-12-10

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交