Influence of microwaves on olive oil stability
The fruits of Picual and Shemlalli olive cultivars were exposed to microwaves generated from an oven at low and moderate power settings for 3, 6, 9 and 12 min. The physicochemical constants and fatty acid composition of the olive oil samples extracted from nonmicrowaved and microwaved fruits were de...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1997-12-01
|
| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/811 |