Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors

FELICIANO PRIEGO CAPOTEMARÍA DOLORES LUQUE DE CASTRO2026-01-292026-01-29201110.1002/ejlt.2011000962-s2.0-79958834456https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/23068BiotechnologyChemistry (all)Food ScienceIndustrial and Manufacturing EngineeringBiotechnologyChemistry (all)Food ScienceIndustrial and Manufacturing EngineeringHydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factorsreview article