Fate of the paorlic compounds during olive oil production with the traditional press method

International Food Research Journal

Volumn 21, Issue 1, 2014, Pages 101-109

  Goldsmith, C D ^a   Stathopoulos, C E ^a   Golding, J B ^a,b   Roach, P D ^a  

^a UNIVERSITY OF NEWCASTLE   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Antioxidant activity; Oil; Olive pomace; Phenolic compounds Oleuropein; Wastewater

Indexed keywords

EID: 84894099653     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (22)

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