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2008•Food ChemistryRequires access

Browning reactions in olives: Mechanism and polyphenols involved

Kharla A. Segovia‐Bravo, Manuel Jarén‐Galán, Pedro Garcı́a, António Garrido

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Key concepts: Hydroxytyrosol, Oleuropein, Verbascoside, Chemistry, Polyphenol, Browning, Phenols, Food science

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