Media type: E-Article Title: Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives Contributor: Montedoro, Gianfrancesco.; Servili, Maurizio.; Baldioli, Maura.; Selvaggini, Roberto.; Miniati, Enrico.; Macchioni, Alceo. imprint: American Chemical Society (ACS), 1993 Published in: Journal of Agricultural and Food Chemistry Language: English DOI: 10.1021/jf00035a076 ISSN: 0021-8561; 1520-5118 Origination: Footnote: