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The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality
This research examines the effect of adding olive leaf on the yield and quality of the olive oil extracted from malaxation and ultrasound application during the olive oil extraction process. The olive variety Ayvalık was used in the trials, which included leaf addition of 2% and 5% and ultrasound...
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| 出版年: | Ciência e Tecnologia de Alimentos |
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| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
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| 主題: | |
| オンライン･アクセス: | https://www.redalyc.org/articulo.oa?id=395953031023 |
| タグ: |
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