文献
J-GLOBAL ID:201802266641663179
整理番号:18A1189433
オリーブ製粉工程中のオリーブ油からバージンオリーブ油へ移行した総フェノール化合物の含有量評価のための効果的HPLCに基づくアプローチ【JST・京大機械翻訳】
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
著者 (7件):
Cecchi Lorenzo
(Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), Universita degli Studi di Firenze, Sesto Fiorentino, Florence, Italy)
,
Cecchi Lorenzo
(Multidisciplinary Center of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), Universita degli Studi di Firenze, Florence, Italy)
,
Migliorini Marzia
(Carapelli Firenze S.pA., Tavarnelle Val di Pesa, Florence, Italy)
,
Zanoni Bruno
(Department of Agricultural, Food and Forestry System Management (GESAAF) and Food Science and Technology and Microbiology Section, Universita degli Studi di Firenze, Florence, Italy)
,
Breschi Carlotta
(Department of Agricultural, Food and Forestry System Management (GESAAF) and Food Science and Technology and Microbiology Section, Universita degli Studi di Firenze, Florence, Italy)
,
Mulinacci Nadia
(Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), Universita degli Studi di Firenze, Sesto Fiorentino, Florence, Italy)
,
Mulinacci Nadia
(Multidisciplinary Center of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), Universita degli Studi di Firenze, Florence, Italy)
資料名:
Journal of the Science of Food and Agriculture
(Journal of the Science of Food and Agriculture)
巻:
98
号:
10
ページ:
3636-3643
発行年:
2018年
JST資料番号:
C0351A
ISSN:
0022-5142
CODEN:
JSFAAE
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)