Influence of enzymes and technology on virgin olive oil composition
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2015.1092107
Reference238 articles.
1. Optimisation of olive oil extraction by means of enzyme processing aids using response surface methodology
2. The effect of citric acid on the phenolic contents of olive oil
3. Olive oil and health effects: from epidemiological studies to the molecular mechanisms of phenolic fraction
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