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Isolation and identification of minor secoiridoids and phenolic components from thermally treated olive oil by-products

 

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Opened Access Isolation and identification of minor secoiridoids and phenolic components from thermally treated olive oil by-products
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Author: Rubio-Senent, Fátima
Martos, Sergio
Lama-Muñoz, Antonio
Fernández-Bolaños Guzmán, José María
Rodríguez-Gutiérrez, Guillermo
Fernández Bolaños, Juan
Department: Universidad de Sevilla. Departamento de Química orgánica
Date: 2015-11-15
Published in: Food Chemistry, 187, 166-173.
Document type: Article
Abstract: The application of an industrial process based on the hydrothermal treatment of 160 °C/60 min of alperujo, a by-product of olive oil extraction, allows the formation of a liquid phase containing a high concentration of phenolic and secoiridoid compo...
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Cite: Rubio-Senent, F., Martos, S., Lama-Muñoz, A., Fernández-Bolaños Guzmán, J.M., Rodríguez-Gutiérrez, G. y Fernández Bolaños, J. (2015). Isolation and identification of minor secoiridoids and phenolic components from thermally treated olive oil by-products. Food Chemistry, 187, 166-173.
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URI: http://hdl.handle.net/11441/68105

DOI: 10.1016/j.foodchem.2015.04.022

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