The presence of oxidizing enzyme activities in virgin olive oil

Author:

Georgalaki M. D.1,Sotiroudis T. G.1,Xenakis A.1

Affiliation:

1. ; Industrial Enzymology Unit, Institute of Biological Research and Biotechnology; The National Hellenic Research Foundation; 48 Vassileos Constantinou Ave. Athens 116 35 Greece

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference27 articles.

1. Olive Oil: A Review;Kiritsakis;Adv. Food Res.,1987

2. Pigments Present in Virgin Olive Oil;Minguez-Mosquera;J. Am. Oil Chem. Soc.,1990

3. Polyphenols in Olive Oils;Gutfinger;Ibid.,1981

4. Enzymatic Browning in Five Olive Varieties;Sciancalepore;J. Food Sci.,1985

5. Polyphenol Oxidase Activity and Browning in Green Olives;Sciancalepore;J. Agric. Food Chem.,1984

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