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Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra

Crossref DOI link: https://doi.org/10.1007/s12161-019-01629-x

Published Online: 2019-08-24

Published Print: 2019-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Díaz, G.

Pega, J. https://orcid.org/0000-0002-6353-9658
Primrose, D.

Sancho, A. M.

Nanni, M.
Funding

Funding for this research was provided by:

Instituto Nacional de Tecnología Agropecuaria ((INTA)-PNAIyAV-1130043 project “Strategies for the food differentiation and for the development of novel food products”.)
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Text and Data Mining valid from 2019-08-24

Version of Record valid from 2019-08-24
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Article History

Received: 27 November 2018

Accepted: 12 August 2019

First Online: 24 August 2019

Compliance with Ethical Standards

:

: Gabriela Díaz declares that she has no conflict of interest. Debora Primrose declares that she has no conflict of interest. Ana Sancho declares that she has no conflict of interest. Mariana Nanni declares that she has no conflict of interest. Juan Pega declares that he has no conflict of interest.

: This article does not contain any studies with human participants or animals performed by any of the authors.

: Informed consent is not applicable to this study.

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