Use of HPSEC analysis of polar compounds to assess the influence of crushing temperature on virgin olive oil's quality

European Food Research and Technology

Volumn 215, Issue 6, 2002, Pages 534-537

  Caponio, Francesco ^a   Pasqualone, Antonella ^a   Gomes, Tommaso ^a   Catalano, Pasquale ^b  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF MOLISE   (Italy)

Author keywords

Crusher temperature; Hammer crusher; HPSEC analysis; Quality; Virgin olive oil

Indexed keywords

EID: 3242805366     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-002-0620-0     Document Type: Article

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