Polyphenol oxidase from eggplant reduces the content of phenols and oxidative stability of olive oil

European Journal of Lipid Science and Technology

Volumn 113, Issue 9, 2011, Pages 1124-1131

  De Leonardis, Antonella ^a   Macciola, Vincenzo ^a  

^a UNIVERSITY OF MOLISE   (Italy)

Author keywords

Eggplant fruit; Enzymatic phenol oxidation; Extra virgin olive oil; Oxidative stability; Polyphenol oxidase

Indexed keywords

SOLANUM MELONGENA;

EID: 80052670339     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201100089     Document Type: Article

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