Olive mill wastewater microconstituents composition according to olive variety and extraction process-Reference-Cited by-同舟云学术

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Olive mill wastewater microconstituents composition according to olive variety and extraction process

Published:2016-10 Issue: Volume:209 Page:72-80
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Aggoun Moufida,Arhab Rabah,Cornu Agnès,Portelli Josiane,Barkat Malika,Graulet Benoît

Funder

French-Algerian Program for Higher Education

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. The antioxidant hydroxytyrosol: Biotechnological production challenges and opportunities;Achmon;Applied Microbiology and Biotechnology,2015

2. Microbiological and physicochemical characterization of olive mill wastewaters from a continuous olive mill in northeastern Portugal;Amaral;Bioresource Technology,2008

3. Accumulation of oleuropein derivatives during olive maturation;Amiot;Phytochemistry,1989

4. Antioxidant activity of phenolic fractions in olive mill wastewater;Azaizeh;Food Chemistry,2012

5. Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening;Baccouri;Food Chemistry,2008

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