Static−Dynamic Superheated Liquid Extraction of Hydroxytyrosol and Other Biophenols from Alperujo (a Semisolid Residue of the Olive Oil Industry)
Author:
Affiliation:
1. Department of Analytical Chemistry, University of Córdoba, Campus of Rabanales, Annex C-3, 14071 Córdoba, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0636770
Reference38 articles.
1. Use of solid residue from the olive industry
2. Free Radical-Scavenging Properties of Olive Oil Polyphenols
3. State-of-the-art and trends in the analysis of oleuropein and derivatives
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