Enhancing the quality of virgin olive oil by use of a new...

European Food Research and Technology 2003 / 02 Vol. 216; Iss. 2

Enhancing the quality of virgin olive oil by use of a new vegetable enzyme extract during processing

Alfonso Ranalli, Luciano Pollastri, Stefania Contento, Lucia Lucera, Paolo Del Re
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Volume:
216
Language:
english
Pages:
7
DOI:
10.1007/s00217-002-0618-7
Date:
February, 2003
File:
PDF, 235 KB
english, 2003
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