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Changes in Phenolic Compounds and Phytotoxicity of the Spanish-Style Green Olive Processing Wastewaters by

Eugenia Papadaki1, Maria Z Tsimidou1, Fani Th Mantzouridou1

  • 1Laboratory of Food Chemistry and Technology, School of Chemistry , Aristotle University of Thessaloniki , 541 24 Thessaloniki , Greece.

Journal of Agricultural and Food Chemistry
|April 27, 2018
PubMed

Keywords:
Aspergillus nigerhydroxytyrosol degradationphenol degradation kineticsphytotoxicitytable olive processing wastewaters

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