Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants
This review traces the current knowledge on the effects of various factors and phenomena that occur at interface, and the role of dispersed phase on the physicochemical, sensorial and nutritional characteristics of veiled extra virgin olive oil (VVOO). Since 1994 there have been numerous articles in...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-09-01
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Series: | Colloids and Interfaces |
Subjects: | |
Online Access: | https://www.mdpi.com/2504-5377/4/3/38 |