Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil

Food Research International

Volumn 54, Issue 2, 2013, Pages 2001-2007

  De Leonardis, Antonella ^a   Angelico, Ruggero ^a   Macciola, Vincenzo ^a   Ceglie, Andrea ^a  

^a UNIVERSITY OF MOLISE   (Italy)

Author keywords

Enzymatic browning; Laccase; Oxidative stability; Polyphenols; Virgin olive oil

Indexed keywords

ENZYMATIC BROWNING; LACCASES; OXIDATIVE STABILITY; POLYPHENOLS; VIRGIN OLIVE OIL;

DIGITAL STORAGE; OLIVE OIL; OXIDANTS; OXIDATION RESISTANCE; PRECIPITATION (CHEMICAL);

ENZYMES;

TRAMETES VERSICOLOR;

EID: 84889089590     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.04.034     Document Type: Article

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