1 Retention of color and volatile compounds of Spanish-style green table olives 1 pasteurized and stored in plastic containers under conditions of constant 2 temperature 3 4 Antonio Higinio Sánchez, Antonio de Castro, Antonio López-López, Amparo Cortés- 5 Delgado, Víctor Manuel Beato, Alfredo Montaño* 6 7 Food Biotechnology Department, Instituto de la Grasa-CSIC, Pablo Olavide University 8 Campus, building 46, Utrera road, km 1, 41013 Seville, Spain 9 10 *Tel.: +34 95 4611550, fax: +34 95 4616790, e-mail corresponding author (A. 11 Montaño): amontano@cica.es 12 E-mail addresses for co-authors: 13 Antonio Higinio Sánchez: ahiginio@cica.es 14 Antonio de Castro: amillan@cica.es 15 Antonio López-López: all@cica.es 16 Amparo Cortés-Delgado: acortes@cica.es 17 Víctor Manuel Beato: vmbeagal@ig.csic.es 18 19 Running title: Volatile compounds of green table olives in plastic containers 20 21 *Manuscript Click here to view linked References