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Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive

Maria Pérez1,2, Anallely López-Yerena1, Julián Lozano-Castellón1,3

  • 1Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.

Antioxidants (Basel, Switzerland)
|April 3, 2021
PubMed

Keywords:
circular economyoil yieldoxidative stabilityphenolsvolatile compounds

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