Enrichment of pomace olive oil in triterpenic acids during storage of “Alpeorujo” olive paste-Reference-Cited by-同舟云学术

Enrichment of pomace olive oil in triterpenic acids during storage of “Alpeorujo” olive paste

Published:2008-12 Issue:12 Volume:110 Page:1136-1141
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

García Aranzazu¹,Brenes Manuel¹,Dobarganes Mª Carmen¹,Romero Concepción¹,Ruiz‐Méndez Ma Victoria¹

Affiliation:

1. Instituto de la Grasa (CSIC), Seville, Spain

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200800070

Reference27 articles.

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2. Características de los aceites de oliva de primera y segunda centrifugación

3. Effect of Steam Treatment of Alperujo on the Composition, Enzymatic Saccharification, and in Vitro Digestibility of Alperujo

4. Procedimiento de aprovechamiento industrial de los ácidos 3‐β‐hidroxiolean‐12‐en‐28‐oico (oleanólico) y 2‐α, 3‐β‐dihidroxiolean‐12‐en‐28‐oico (maslínico) contenidos en los subproductos de la molturación de la aceituna.;García‐Granados A.;PCT Int. Appl.,1998

5. Production of pomace olive oil

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