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European Food Research and Technology

Volumn 224, Issue 1, 2006, Pages 11-17

Effect of the blanching process and olive fruit temperature at milling on the biosynthesis of olive oil aroma

(3) Luaces, Pilar a Pérez, Ana G a Sanz, Carlos a

a INSTITUTO DE LA GRASA (Spain)

Author keywords

Aroma; Blanching; Lipoxygenase pathway; Milling temperature; Olive oil

Indexed keywords

EID: 33750175108 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-006-0282-4 Document Type: Article

Times cited : (18)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.