Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality

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Title
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality
Authors
Keywords
Technological innovation, Cooling treatment, Heat exchanger, Olive oil quality, Polyphenols, Volatile compounds
Journal
FOOD CHEMISTRY
Volume 221, Issue -, Pages 107-113
Publisher
Elsevier BV
Online
2016-10-19
DOI
10.1016/j.foodchem.2016.10.067

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