TY  - GEN 
AU  - Talhaoui, Nassima
AU  - Gómez Caravaca, Ana María
AU  - León, Lorenzo
AU  - Rosa, Raúl de la
AU  - Fernández Gutiérrez, Alberto
AU  - Segura Carretero, Antonio
PY  - 2016
SN  - 1422-0067
UR  - http://hdl.handle.net/10481/41411
AB  - Phenolic compounds are responsible of the nutritional and sensory quality of extra-virgin olive oil (EVOO). The composition of phenolic compounds in EVOO is related to the initial content of phenolic compounds in the olive-fruit tissues and the...
LA  - eng
PB  - MDPI
KW  - Phenolic compounds
KW  - EVOO
KW  - Olive fruit
KW  - Six cultivars
KW  - Transfer rates
TI  - From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions
DO  - 10.3390/ijms17030337
ER  -