The occurrence in olive oil of a new class of phenolic compounds: hydroxy-isochromans
- 28 November 2001
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 77 (4) , 405-411
- https://doi.org/10.1016/s0308-8146(01)00366-1
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
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- ANALYSIS BY HPLC-MS/MS OF BIOPHENOLIC COMPONENTS IN OLIVES AND OILSAnalytical Letters, 2001
- Isochroman lignin trimers from DFRC-degraded Pinus taedaPhytochemistry, 1999
- Improved Procedure for the Reduction of Esters to Alcohols by Sodium BorohydrideSynthetic Communications, 1988