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Open Access

Peer-reviewed

Research Article

Variability of Virgin Olive Oil Phenolic Compounds in a Segregating Progeny from a Single Cross in Olea europaea L. and Sensory and Nutritional Quality Implications

  • Ana G. Pérez,

    Affiliation Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Seville, Spain

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  • Lorenzo León,

    Affiliation IFAPA, Centro Alameda del Obispo, Cordoba, Spain

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  • Mar Pascual,

    Affiliation Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Seville, Spain

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  • Carmen Romero-Segura,

    Affiliation Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Seville, Spain

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  • Araceli Sánchez-Ortiz,

    Affiliation Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Seville, Spain

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  • Raúl de la Rosa,

    Affiliation IFAPA, Centro Alameda del Obispo, Cordoba, Spain

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  • Carlos Sanz

    carlos.sanz@ig.csic.es

    Affiliation Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Seville, Spain

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