Optimization of microwave-assisted extraction for the characterization of olive leaf phenolic compounds by using HPLC-ESI-TOF-MS/IT-MS(2). [electronic resource]

By: Contributor(s): Producer: 20120507Description: 791-8 p. digitalISSN:
  • 1520-5118
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 60
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Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't

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