Corpus ID: 165916267

Factores bioquímicos implicados en la degradación oxidativa de compuestos fenólicos durante el proceso de obtención del aceite de oliva virgen

@inproceedings{Rodrguez2014FactoresBI,
  title={Factores bioqu{\'i}micos implicados en la degradaci{\'o}n oxidativa de compuestos fen{\'o}licos durante el proceso de obtenci{\'o}n del aceite de oliva virgen},
  author={Garc{\'i}a Rodr{\'i}guez and Rosa Flor de Mar{\'i}a},
  year={2014}
}
Factores bioquimicos implicados en la degradacion oxidativa de compuestos fenolicos durante el proceso de obtencion del aceite de oliva virgen La produccion de aceites de oliva virgen (AOV) de mayor calidad, muy aromaticos y con notas amargas y picantes, de intensidad moderada, bien equilibrada es una prioridad tanto en la seleccion de variedades como en el desarrollo de procesos tecnologicos. Los compuestos secoiridoideos, entre los que se incluyen derivados de las agluconas de la oleuropeina… Expand
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