The effect of different processing stages of olive fruit on the extracted olive oil polyphenol content
In the present study the distribution of olive fruit polyphenolic fraction through the phases of olive oil extraction by a classical and a centrifugal system has been investigated. Olives of two Cretan origin varieties were used. Consequently, samples from different stages of oil extraction with and...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2002-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/321 |