Accepted Manuscript Determination of hydroxytyrosol produced by winemaking yeasts during alco- holic fermentation using a validated UHPLC-HRMS method M. Antonia Álvarez-Fernández, E. Fernández-Cruz, E. Cantos-Villar, Ana M. Troncoso, M. Carmen García-Parrilla PII: S0308-8146(17)31538-8 DOI: http://dx.doi.org/10.1016/j.foodchem.2017.09.072 Reference: FOCH 21741 To appear in: Food Chemistry Received Date: 16 May 2017 Revised Date: 8 September 2017 Accepted Date: 13 September 2017 Please cite this article as: Álvarez-Fernández, M.A., Fernández-Cruz, E., Cantos-Villar, E., Troncoso, A.M., García-Parrilla, M.C., Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC-HRMS method, Food Chemistry (2017), doi: http://dx.doi.org/10.1016/ j.foodchem.2017.09.072 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.