Bioactive compounds and quality of extra virgin olive oil

Foods

Volumn 9, Issue 8, 2020, Pages

  Jimenez Lopez, Cecilia ^a,b   Carpena, Maria ^a   Lourenço Lopes, Catarina ^a   Gallardo Gomez, Maria ^c   M Lorenzo, Jose ^d   Barba, Francisco J ^e   Prieto, Miguel A ^a   Simal Gandara, Jesus ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^c UNIVERSITY OF VIGO   (Spain)

^d Meat Technology Centre of Galicia   (Spain)

^e UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Applications; Bioactive substances; Chemical composition; EVOO quality; Extra virgin olive oil

Indexed keywords

EID: 85090626800     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods9081014     Document Type: Review

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