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A rapid and reliable capillary zone electrophoresis method was used as a tool to obtain both qualitative and quantitative information about simple phenols, lignans, complex phenols (isomeric forms of(More)
A comparison between the results obtained by using HPLC-UV, HPLC-MS, and CE-UV for characterizing the deterioration of extra-virgin olive oil during heating (180 degrees C) was investigated, taking(More)
The characterization and quantification of extra-virgin olive oil (EVOO) phenolic compounds by a rapid resolution liquid chromatography (RRLC) method coupled to diode-array and time of flight mass(More)