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Quantitative and qualitative effects of a pectolytic enzyme in olive oil production
Home
Publications
Quantitative and qualitative effects of a pectolytic enzyme in olive oil production
Quantitative and qualitative effects of a pectolytic enzyme in olive oil production
AR
A. Ranalli
A. Ranalli
AS
A. Serraiocco
A. Serraiocco
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30 August 1996
journal article
Published by
Editorial CSIC
in
Grasas y Aceites
Vol. 47
(4)
,
227-236
https://doi.org/10.3989/gya.1996.v47.i4.863
Abstract
No abstract available
Keywords
ENZYME
OXYDATION
ORGANOLEPTIC PROPERTIES
PRESSING
EXTRACTION
OXIDATION
STABILITY
CHEMICAL COMPOSITION
YIELD
Cited by 16 articles