Improving of oxidative stability and nutritional properties of virgin olive oils by fruit de-stoning

Agro Food Industry Hi-Tech

Volumn 19, Issue 4, 2008, Pages 21-23

  Cerretani, Lorenzo ^a   Baccouri, Olfa ^b   Bendini, Alessandra ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

Author keywords

[No Author keywords available]

Indexed keywords

EXPERIMENTAL METHODS; EXTRA VIRGIN OLIVE OIL; NUTRITIONAL PROPERTIES; OLIVE FRUITS; OXIDATIVE STABILITY; THREE PHASE; VIRGIN OLIVE OIL;

OLIVE OIL; OXIDATION RESISTANCE;

INDUSTRIAL PLANTS;

EID: 53849148277     PISSN: 17226996     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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