Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)?

• Roberto D’Amato ,

  * E-mail: roberto.damato@unipg.it

  Affiliation Department of Agricultural, Food and Environmental Sciences—DSA3, University of Perugia, Perugia, Italy

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• Primo Proietti,

  Affiliation Department of Agricultural, Food and Environmental Sciences—DSA3, University of Perugia, Perugia, Italy

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• Andrea Onofri,

  Affiliation Department of Agricultural, Food and Environmental Sciences—DSA3, University of Perugia, Perugia, Italy

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• Luca Regni,

  Affiliation Department of Agricultural, Food and Environmental Sciences—DSA3, University of Perugia, Perugia, Italy

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• Sonia Esposto,

  Affiliation Department of Agricultural, Food and Environmental Sciences—DSA3, University of Perugia, Perugia, Italy

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• Maurizio Servili,

  Affiliation Department of Agricultural, Food and Environmental Sciences—DSA3, University of Perugia, Perugia, Italy

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• Daniela Businelli,

  Affiliation Department of Agricultural, Food and Environmental Sciences—DSA3, University of Perugia, Perugia, Italy

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• Roberto Selvaggini

  Affiliation Department of Agricultural, Food and Environmental Sciences—DSA3, University of Perugia, Perugia, Italy

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