Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors-Reference-Cited by-同舟云学术

Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors

Published:2011-04-13 Issue:6 Volume:113 Page:692-707
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

El Riachy Milad¹,Priego‐Capote Feliciano²,León Lorenzo³,Rallo Luis¹,Luque de Castro María Dolores²

Affiliation:

1. Departamento de Agronomía, Universidad de Córdoba, Campus de Rabanales, Edificio Celestino Mutis, Carretera Madrid‐Cádiz, Córdoba, Spain

2. Departamento de Química Analítica, Universidad de Córdoba, Campus de Rabanales, Edificio Marie Curie, Carretera Madrid‐Cádiz, Córdoba, Spain

3. IFAPA Centro “Alameda del Obispo”. Avda. Menéndez Pidal, Córdoba, Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201100096

Reference139 articles.

1. Chemotaxonomy of the Oleaceae: iridoids as taxonomic markers

2. Bioactive Derivatives of Oleuropein from Olive Fruits

3. Biotransformations of phenolic compounds in Olea europaea L.

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