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	<title>Phenolic compounds stability &#8211; BIOENGINEER.ORG</title>
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		<title>Storage Methods Affect Oleuropein and Tyrosol Levels</title>
		<link>https://bioengineer.org/storage-methods-affect-oleuropein-and-tyrosol-levels/</link>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Thu, 23 Oct 2025 22:04:25 +0000</pubDate>
				<category><![CDATA[Technology]]></category>
		<category><![CDATA[Antioxidant phenolic compounds]]></category>
		<category><![CDATA[Nutraceutical applications of olive byproducts]]></category>
		<category><![CDATA[Oleuropein and tyrosol retention]]></category>
		<category><![CDATA[Olive biomass storage methods]]></category>
		<category><![CDATA[Olive cake storage techniques]]></category>
		<category><![CDATA[Phenolic compounds stability]]></category>
		<category><![CDATA[Sustainable olive biomass valorization]]></category>
		<category><![CDATA[Sustainable waste valorization]]></category>
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					<description><![CDATA[Recent advancements in the study of olive biomass have shed light on the optimal methods for storing olive cake, a byproduct of olive oil extraction. A recent research article led by Hernández and colleagues delves into this topic, offering insights into how different storage techniques can substantially influence the stability of beneficial compounds such as [&#8230;]]]></description>
		
		
		
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