Understanding degradation of phenolic compounds during olive oil processing by inhibitor addition

European Journal of Lipid Science and Technology

Volumn 114, Issue 8, 2012, Pages 942-950

  Migliorini, Marzia ^a   Cecchi, Lorenzo ^a   Cherubini, Chiara ^a   Trapani, Serena ^b   Cini, Enrico ^b   Zanoni, Bruno ^b  

^a Special Agency of the Florence Chamber of Commerce   (Italy)

^b UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Ascorbic acid; Citric acid; Phenolic compounds; PPO enzymes; Virgin olive oil

Indexed keywords

EID: 84865319578     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201100379     Document Type: Article

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