Fresh extra virgin olive oil, with or without veil
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference52 articles.
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1. Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil—Literature Update;Foods;2023-07-31
2. Composition and Physical Stability of the Colloidal Dispersion in Veiled Virgin Olive Oil;European Journal of Lipid Science and Technology;2023-03-15
3. Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil;Foods;2023-03-13
4. Effect of centrifugal force (G) on stability of natural emulsions (water/oil) present in fresh virgin olive oils;Journal of Food Engineering;2022-12
5. Turbidity characterization as a decision-making tool for extra virgin olive oil stability treatments;Food Control;2022-07
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