Influence of the type of olive‐crusher used on the quality of extra virgin olive oils
Author:
Affiliation:
1. Dipartimento di Progettazione e Gestione dei Sistemi Agro‐Zootecnici e Forestali, Università degli Studi di Bari, Bari, Italy
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200390041
Reference21 articles.
1. Phenolic compounds of virgin olive oil: influence of paste preparation techniques
2. Machines for olive paste preparation producing quality virgin olive oil
3. Virgin olive oil differentiation in relation to extraction methodologies
4. Comparative evaluation of the olive oil given by a new processing system
5. Effect of Enzyme Treatment during Mechanical Extraction of Olive Oil on Phenolic Compounds and Polysaccharides
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