Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press mill
Author:
Affiliation:
1. Department of AGRARIA University Mediterranea of Reggio Calabria Reggio Calabria Italy
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10722
Reference41 articles.
1. Integrated Study of Qualitative Olive and Oil Production from Three Important Varieties Grown in Calabria (Southern Italy)
2. Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy)
3. Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars;Conte P;Emir J Food Agr,2019
4. A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction
5. Olive (Elaeagnus latifolia) pulp and leather: Characterization after thermal treatment and interrelations among quality attributes
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