Reduction of Oil Bitterness by Heating of Olive (Olea europaea) Fruits
Author:
Affiliation:
1. Instituto de la Grasa (CSIC), Departamento de Fisiología y Tecnología de Productos Vegetales, Avenida Padre García Tejero 4, 41012 Sevilla, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf001302n
Reference14 articles.
1. El aceite de oliva virgen y las enfermedades cardiovasculares. Perfil lipídico en plasma y composición lipídica de la membrana de eritrocito humano
2. Free Radical-Scavenging Properties of Olive Oil Polyphenols
3. Olive Oil Phenols and Their Potential Effects on Human Health
4. Evolución de la biosíntesis de lípidos durante la maduración de las variedades de aceituna "Picual" y "Gordal"
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