Improvement of phenolic antioxidants and quality characteristics of virgin olive oil with the addition of enzymes and nitrogen during olive paste processing
The evolution of phenolic compounds and their contribution to the quality characteristics in virgin olive oil during fruit processing was studied with the addition of a combination of various commercial enzymes containing pectinases, polygalacturonases, cellulase and β-glucanase with or without nitr...
| 发表在: | Grasas y Aceites |
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| Main Authors: | , , |
| 格式: | 文件 |
| 语言: | 英语 |
| 出版: |
Consejo Superior de Investigaciones Científicas
2010-09-01
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| 主题: | |
| 在线阅读: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1019 |