Showing Publication (MULINACCI 2006)

Mulinacci N., Giaccherini C., Ieri F., Innocenti M., Romani A., Vincieri F.F. (2006) Evaluation of lignans and free and linked hydroxy-tyrosol and tyrosol in extra virgin olive oil after hydrolysis processes. Journal of the Science of Food and Agriculture 86:757-764

Abbreviation: MULINACCI 2006

Created on 2007-12-11 at 11:37AM EST

Updated on 2007-12-11 at 05:45PM EDT