The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: VOO/EVOO yield and quality as a function of extraction conditions adopted

Agro Food Industry Hi-Tech

Volumn 26, Issue 3, 2015, Pages 24-26

  Zinnai, Angela ^a   Venturi, Francesca ^a   Sanmartin, Chiara ^a   Taglieri, Isabella ^a   Andrich, Gianpaolo ^a  

^a UNIVERSITY OF PISA   (Italy)

Author keywords

Cryogen; Extractability; Extraction conditions; Mass transfer; Olive oil; Solid CO2< inf>

Indexed keywords

EID: 84934343424     PISSN: 17226996     EISSN: 20354606     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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