Olive paste malaxation
Author:
Publisher
John Wiley & Sons, Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118460412.ch12/fullpdf
Reference11 articles.
1. Advance technology in virgin olive oil production from traditional and de-stoned pastes: influence of the introduction of a heat exchanger on oil quality;Amirante;Food Chemistry,2006
2. J. Agric. Food Chem 61
3. Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra);Gómez-Rico;Journal of Agricultural and Food Chemistry,2009
4. Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production;Kalua;Journal of Agricultural and Food Chemistry,2006
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