Fatty acids methyl and ethyl esters behaviour during olives processing by means of technological coadjuvants

Italian Journal of Food Science

Volumn 29, Issue 2, 2017, Pages 370-376

  Squeo, G ^a   Silletti, R ^a   Summo, C ^a   Paradiso, V M ^a   Pasqualone, A ^a   Caponio, F ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Alkyl esters; Extra virgin olive oil; Olives processing

Indexed keywords

EID: 85019699620     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

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