González Ramírez, MarinaGallardo Fernández, MartaCerezo López, Ana BelénBisquert, RicardoValero, EvaTroncoso González, Ana MaríaGarcía Parrilla, María del Carmen2024-04-252024-04-252021-012024-04González Ramírez, M., Gallardo Fernández, M.,...,García Parrilla, M.d.C. (2024). The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain [Dataset]. idUS (Depósito de Investigación de la Universidad de Sevilla). https://doi.org/10.12795/11441/157126.https://hdl.handle.net/11441/157126The dataset include the raw data of the analysys of HPLC-MS/MS for tyrosol and hydroxytyrosol. The samples were from fermented synthetic must by the yeas strain Red Fruit in different conditions of YAN (210 mg/L and 300 mg/L) and different glucose conditions (100 g/L y 240 g/L).application/vnd.ms-excelengAtribución 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0/tyrosolhydroxytyrosolHPLC/MSinfo:eu-repo/semantics/datasetinfo:eu-repo/semantics/openAccesshttps://doi.org/10.12795/11441/157126