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

出版年份 2015 全文链接

标题

作者

关键词

Extra virgin olive oil, Second centrifugation, Talc, Oil quality, Volatile compounds

出版物

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 64, Issue 1, Pages 439-445

出版商

Elsevier BV

发表日期

2015-05-15

DOI

10.1016/j.lwt.2015.05.007

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