The glyceridic and nonglyceridic constituents of virgin olive oil after use of a novel method of enzyme extraction

International Journal of Food Science and Technology

Volumn 38, Issue 1, 2003, Pages 17-27

  Ranalli, Alfonso ^a   Pollastri, Luciano ^b   Contento, Stefania ^a   Iannucci, Emilia ^a  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

^b Agenzia Regl Servizi Sviluppo A   (Italy)

Author keywords

Bioliva; Chemometrics; Colour; New enzyme extraction aid

Indexed keywords

OLIVE OILS;

ENZYMES; FATTY ACIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OILS AND FATS; OXIDATION; PHENOLS; SOLUTIONS;

FOOD PROCESSING;

EID: 0038375079     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00632.x     Document Type: Article

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