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more general categories information about this item Biological Sciences Biological Sciences biochemistry (102540) bioactive properties (24739) antioxidant activity (5477) Calendar Year Calendar Year Year (337475) 2006 (23836) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) plant products (54971) plant fats and oils (3200) olive oil (585) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) chemical compounds (78840) organic compounds (57444) alcohols (12943) resinols (5) aromatic compounds (11724) phenolic compounds (9245) lignans (210) isoprenoids (6676) terpenoids (6590) iridoids (216) secoiridoids (100) technical chemicals (15701) antioxidants (4580) chemistry (84737) analytical chemistry (19151) chemical analysis (3669) analytical methods (16695) chromatography (6699) liquid chromatography (3824) high performance liquid chromatography (2866) physical chemistry (19414) chemical structure (9251) crosslinking (504) physicochemical properties (27179) antioxidant activity (5477) reaction chemistry (20939) chemical reactions (18979) alkalinization (36) hydrolysis (2576) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) plant fats and oils (3200) olive oil (585) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering mathematics and statistics (33406) statistics (23850) statistical analysis (13399) data analysis (1849) optimization (574) methodology (66114) chemical analysis (3669) rapid methods (931) analytical methods (16690) chromatography (6699) liquid chromatography (3824) high performance liquid chromatography (2866) research (30526) research methods (29174) data analysis (1849) optimization (574) technology (49139) processing technology (28127) chemical treatment (922) acid treatment (610) acid hydrolysis (283) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Evaluation of lignans and free and linked hydroxy-tyrosol and tyrosol in extra virgin olive oil after hydrolysis processes Author(s) of Article: Will be identified in next release Citation: Journal of the science of food and agriculture 2006 v.86 no.5 pp. 757-764 Click to View: (Click to View) Date of Publication: 2006 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=688723 Name of Publication: Journal of the science of food and agriculture Publishing Company: Will be identified in next release Accession Number: 230142
