Ergosterol as a marker for the use of degraded olives in the production of olive oil

Published 2020 View Full Article

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Title
Ergosterol as a marker for the use of degraded olives in the production of olive oil
Authors
Keywords
Detection of degraded olives, Yeast, Mold, Ergosterol, Correlation with quality parameters, On-line-HPLC-GC-MS
Journal
FOOD CONTROL
Volume 112, Issue -, Pages 107136
Publisher
Elsevier BV
Online
2020-01-23
DOI
10.1016/j.foodcont.2020.107136

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