Application of a Cold-Pressing Treatment to Improve Virgin Olive Oil Production and the Antioxidant Phenolic Profile of Its by-Products

The olive oil sector is continuously evolving in order to improve the quality of olive oil and its by-products. In fact, the trend is to use increasingly greener olives to improve quality by decreasing the extraction yield, thus obtaining a higher content of antioxidant phenolics. The application of...

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Detalles Bibliográficos
Autores principales: Fernández-Prior, África, Cardoso, Juan Cubero, Bermúdez-Oria, Alejandra, Reyes, Ángeles Trujillo, Fernández-Bolaños, Juan, Rodríguez-Gutiérrez, Guillermo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10295360/
https://www.ncbi.nlm.nih.gov/pubmed/37371892
http://dx.doi.org/10.3390/antiox12061162

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10295360/
https://www.ncbi.nlm.nih.gov/pubmed/37371892
http://dx.doi.org/10.3390/antiox12061162

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