The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil

Published 2012 View Full Article

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Title
The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 136, Issue 2, Pages 975-983
Publisher
Elsevier BV
Online
2012-09-08
DOI
10.1016/j.foodchem.2012.08.071

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