The characteristics of percolation olive oils produced with a new processing enzyme aid

International Journal of Food Science and Technology

Volumn 33, Issue 3, 1998, Pages 247-258

  Ranalli, Alfonso ^a   De Mattia, Gabriella ^a   Ferrante, Maria L ^a  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

Author keywords

Biotechnology; Natural antioxidants; Phenolics; Physico chemical compositional; Quality; Stability; Yields

Indexed keywords

EID: 0032259703     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1998.00147.x     Document Type: Article

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