Understanding degradation of phenolic compounds during olive oil processing by inhibitor addition-Reference-Cited by-同舟云学术

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Understanding degradation of phenolic compounds during olive oil processing by inhibitor addition

Published:2012-05-10 Issue:8 Volume:114 Page:942-950
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Migliorini Marzia¹,Cecchi Lorenzo¹,Cherubini Chiara¹,Trapani Serena²,Cini Enrico³,Zanoni Bruno²

Affiliation:

1. Metropoli – Laboratorio Chimico Merceologico Section, Special Agency of the Florence Chamber of Commerce, Florence, Italy

2. Department of Agricultural Biotechnology – Food Technology Section, University of Florence, Florence, Italy

3. Department of Economics, Engineering, Science and Technology Agriculture and Forestry, University of Florence, Florence, Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201100379

Reference37 articles.

1. Influence of O2 on the quality of virgin olive oil during malaxation

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