2016•Food Research InternationalRequires access

LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition

Sonda Ammar, Haşim Kelebek, Akram Zribi, Mounir Abichou, Serkan Selli, ‪Mohamed Bouaziz

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Key concepts: Chemical composition, Chemistry, Composition (language), Olive oil, Food science, Botany, Organic chemistry, Biology

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LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition — Research Paper | ScholarLens