Total Recovery of the Waste of Two-Phase Olive Oil Processing: Isolation of Added-Value Compounds
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/jf030821y
Reference22 articles.
1. Production in Large Quantities of Highly Purified Hydroxytyrosol from Liquid−Solid Waste of Two-Phase Olive Oil Processing or “Alperujo”
2. Antioxidant and other biological activities of phenols from olives and olive oil
3. Fibre fraction carbohydrates in Olea europaea (Gordal and Manzanilla var.)
4. Cell Wall Composition of Olives
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