The use of gamma radiation for extractability improvement of bioactive compounds in olive oil wastes
Joana Madureira, María Inês Días, José Pinela, Ricardo C. Calhelha, Lillian Barros, Celestino Santos‐Buelga, F.M.A. Margaça, Isabel C.F.R. Ferreira, Sandra Cabo Verde
Topics & Concepts
PomaceHydroxytyrosolFood scienceChemistryOlive oilAntioxidantExtraction (chemistry)PhenolsPolyphenolChromatographyOrganic chemistryEdible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesSpectroscopy and Chemometric Analyses