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Effect of proteolytic activities in combination with the pectolytic activities on extractability of the fat and phenolic compounds from olives
During the extraction, a portion of oil remains trapped inside the cells and its release requires the degradation of the walls and cell membranes, especially when the fruits have not reached a maximum maturity which is likely to cause an optimal embrittlement of the parietal structures and cell memb...
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| Pubblicato in: | Springerplus |
|---|---|
| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer International Publishing
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4909686/ https://ncbi.nlm.nih.gov/pubmed/27376007 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s40064-016-2367-2 |
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