Isolation and Identification of Phenolic Glucosides from Thermally Treated Olive Oil Byproducts
Author:
Affiliation:
1. Instituto de la Grasa, Consejo Superior de Investigaciones Cientı́ficas (CSIC), Avenida Padre Garcı́a Tejero 4, Sevilla 41012, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf303772p
Reference38 articles.
1. Integrated strategic approach for reusing olive oil extraction by-products
2. Effect of Steam Treatment of Alperujo on the Composition, Enzymatic Saccharification, and in Vitro Digestibility of Alperujo
3. Simple phenolic content in olive oil residues as a function of extraction systems
4. Total Recovery of the Waste of Two-Phase Olive Oil Processing: Isolation of Added-Value Compounds
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