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Characterization of New Olive Fruit Derived Products Obtained by Means of a Novel Processing Method Involving Stone

Lucía Olmo-García1, Romina Paula Monasterio2, Carmen María Sánchez-Arévalo1

  • 1Department of Analytical Chemistry, Faculty of Science , University of Granada , Ave. Fuentenueva s/n , 18071 Granada , Spain.

Journal of Agricultural and Food Chemistry
|August 1, 2019
PubMed

Keywords:
LC-MSolive byproductsolive oilphenolic compoundssecondary metabolites

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