The effect of malaxation temperature on the virgin olive oil phenolic profile under laboratory-scale conditions

European Journal of Lipid Science and Technology

Volumn 110, Issue 8, 2008, Pages 735-741

  Parenti, Alessandro ^a   Spugnoli, Paolo ^a   Masella, Piernicola ^a   Calamai, Luca ^a  

^a UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Hydrophilic phenols profile; Malaxation temperature; Olive oil; Partition coefficient

Indexed keywords

EID: 54549124696     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200700307     Document Type: Article

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