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From Low-Quality Olive Oils to Valuable Bioactive Compounds: Obtaining Oleacein and Oleocanthal from Olive Oils Intended for Refining.
Rodríguez-Juan, Elisa; Martínez Román, Fernando; Sánchez-García, Alicia; Fernández-Bolaños, Juan; García-Borrego, Aranzazu.
Affiliation
  • Rodríguez-Juan E; Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Campus University Pablo de Olavide, Building 46, 41013 Seville, Spain.
  • Martínez Román F; Almazara Experimental, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Campus University Pablo de Olavide, Building 46, 41013 Seville, Spain.
  • Sánchez-García A; Laboratory of Mass Spectroscopy, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Campus University Pablo de Olavide, Building 46, 41013 Seville, Spain.
  • Fernández-Bolaños J; Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Campus University Pablo de Olavide, Building 46, 41013 Seville, Spain.
  • García-Borrego A; Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Campus University Pablo de Olavide, Building 46, 41013 Seville, Spain.
J Agric Food Chem ; 70(1): 333-342, 2022 Jan 12.
Article in En | MEDLINE | ID: mdl-34957829
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phenols / Aldehydes Language: En Journal: J Agric Food Chem Year: 2022 Document type: Article Affiliation country: Spain
Fulltext
Add to My VHL
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phenols / Aldehydes Language: En Journal: J Agric Food Chem Year: 2022 Document type: Article Affiliation country: Spain