Influence of O2 on the quality of virgin olive oil during malaxation
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference24 articles.
Cited by 37 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Oxygen as a Possible Technological Adjuvant during the Crushing or the Malaxation Steps, or Both, for the Modulation of the Characteristics of Extra Virgin Olive Oil;Foods;2023-05-27
2. Physico-chemical properties, tocopherol contents, fatty acid composition and phenolic compounds of olive oil as affected by papain and cellulase application;Journal of Food Measurement and Characterization;2022-11-09
3. Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil;Food and Bioprocess Technology;2022-08-11
4. Olive Oil Mill toward Industry 4.0;Acta Horticulturae;2021-05
5. Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes;Antioxidants;2021-03-09
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