Modeling of volatile and phenolic compounds and optimization of the process conditions for obtaining balanced extra virgin olive oils

Grasas y Aceites

Volumn 69, Issue 2, 2018, Pages

  Vidal, A M ^a   Alcala S ^a   Ocana M T ^a   De Torres, A ^a   Espinola F ^a   Moya, M ^a  

^a UNIVERSITY OF JAÉN   (Spain)

Author keywords

Balanced olive oils; Oil mill; Phenolic compounds; Response Surface Methodology; Volatile compounds

Indexed keywords

CRUSHERS; HAMMERS; PHENOLS; SURFACE PROPERTIES; TEMPERATURE; VOLATILE ORGANIC COMPOUNDS;

BALANCED OLIVE OILS; OIL MILL; PHENOLIC COMPOUNDS; RESPONSE SURFACE METHODOLOGY; VOLATILE COMPOUNDS;

OLIVE OIL;

EID: 85048432134     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.1220172     Document Type: Article

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