First and second centrifugation of olive paste: Influence of talc addition on yield, chemical composition and volatile compounds of the oils

Published 2015 View Full Article

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Title
First and second centrifugation of olive paste: Influence of talc addition on yield, chemical composition and volatile compounds of the oils
Authors
Keywords
Extra virgin olive oil, Second centrifugation, Talc, Oil quality, Volatile compounds
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 64, Issue 1, Pages 439-445
Publisher
Elsevier BV
Online
2015-05-15
DOI
10.1016/j.lwt.2015.05.007

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