Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditions.

J Sci Food Agric · 2022 · PMC9298029 · PMID 34676895

Europe PMC DOI

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closest p

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a clear trendno p-value reported

2 ): their content did not show a clear trend over time in none of the storage conditions.

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