The influence of the malaxation temperature on the activity...

Food Chemistry 2013 / 01 Vol. 136; Iss. 2

The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil

Taticchi, Agnese, Esposto, Sonia, Veneziani, Gianluca, Urbani, Stefania, Selvaggini, Roberto, Servili, Maurizio
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Volume:
136
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.08.071
Date:
January, 2013
File:
PDF, 406 KB
english, 2013
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