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在“
Elsevier电子期刊
”中,
命中:
1
条,耗时:0.010983 秒
1.
Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry
作者:
Rim Hachicha Hbaieb
a
;
Faten Kotti
a
;
Nuria Cortes-Francisco
b
;
Josep Caixach
b
;
M
oh
amed Gargouri
a
;
m
oh
amed.gargouri@insat.rnu.tn" class="auth_mail" title="E-mail the corresponding author
;
mhdgargouri@yahoo.com" class="auth_mail" title="E-mail the corresponding author
;
Stefania Vichi
c
关键词:3 ;
4
-
DHPEA
-EA
;
oleuropein aglycone
;
3
;
4
-
DHPEA
-
EDA
;
deacetoxy oleuropein aglycone
;
=
;
dialdehydic form of oleuropein aglycone
;
3
;
4
-
DHPEA
-
OH
-EA
;
oxygenated oleuropein aglycone
;
3
;
4
-
DHPEA
-
OH
-
EDA
;
deacetoxy oxygenated oleuropein aglycone
;
DTT
;
dithiothreitol
;
EA
;
elenolic acid aglycone
;
EA-
OH
;
oxygenated elenolic acid aglycone
;
EDTA
;
ethylene diamine tetraacetic acid
;
p-HPEA-
EDA
;
deacetoxy ligstroside aglycone
;
=
;
dialdehydic form of ligstroside aglycone
;
p-HPEA-EA
;
ligstroside aglyco
刊名:Food Chemistry
出版年:2016
1
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关键词(1)
按出版年细分(1)
2016年(1)
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