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Filtration Scheduling: Quality Changes in Freshly Produced Virgin Olive Oil
Filtration is the most widespread stabilisation operation for extra virgin olive oil, preventing microbial and enzymatic changes. However, during the harvest, the workload of olive mills is at its peak. This results in two approaches to filtration: (i) delays it until after harvesting, increasing th...
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| Gepubliceerd in: | Foods |
|---|---|
| Hoofdauteurs: | , , , , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
MDPI
2020
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7465120/ https://ncbi.nlm.nih.gov/pubmed/32781655 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9081067 |
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