This submission belongs to the session C. Precision Nutrition and Food Specific Profiles of the event The 3rd International Electronic Conference on Metabolomics
Published date
15 Nov, 2018
Citation
Rosa Sánchez Lucas, Cristina López-Hidalgo, María Benlloch-González, Jesús V. Jorrín-Novo, Can the increment of temperature associated to climate change alter the olive oil chemical composition and its nutritional and nutraceutical properties?, in Proceedings of The 3rd International Electronic Conference on Metabolomics, 15 November–30 November 2018, MDPI: Basel, Switzerland, doi: 10.3390/iecm-3-05851
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Can the increment of temperature associated to climate change alter the olive oil chemical composition and its nutritional and nutraceutical properties?
Rosa Sánchez Lucas 1,2
Cristina López-Hidalgo 1
María Benlloch-González 2
Jesús V. Jorrín-Novo 1
1. Dpt. Biochemistry and Molecular Biology, AGR-164. University of Cordoba (Spain)
2. Dpt. Agronomy, AGR-174. University of Cordoba (Spain)