Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time
Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time
作者
关键词
VOO quality, Ultrasound, Physicochemical composition, Phenols, Volatile compounds, Fruit ripening, Malaxation time
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