Production in Large Quantities of Highly Purified Hydroxytyrosol from Liquid−Solid Waste of Two-Phase Olive Oil Processing or “Alperujo”
Author:
Affiliation:
1. Food Biotechnology Departament, Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, Apartado 1078, 41012 Sevilla, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf011712r
Reference32 articles.
1. Aragón, J. M.; Palancar, M. C.Improlive 2000. Present and Future of Alperujo; Editorial Complutense: Madrid, Spain, 2001; pp 242−300.
2. High-performance liquid chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D- and 2D-nuclear magnetic resonance characterization
3. Phenolic Compounds in Spanish Olive Oils
4. Effect of Various Compounds on Virgin Olive Oil Stability Measured by Rancimat
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