Microcomponents of olive oil. Part II: Digalactosyldiacylglycerols from Olea europaea

Author: Bianco A.   Mazzei R.A.   Melchioni C.   Scarpati M.L.   Romeo G.   Uccella N.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.62, Iss.3, 1998-07, pp. : 343-346

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