The use of biotechnology means during oil mechanical extraction process: Relationship with sensory and nutritional parameters of virgin olive oil quality

Autor:	Agnese Taticchi, Maura Baldioli, G.F. Montedoro, M. Servili, Roberto Selvaggini
Předmět:	Olive oil quality business.industry Chemistry secoiridoids Extraction (chemistry) Horticulture enzymatic preparations Biotechnology Phenols volatile compounds antioxidants virgin olive oil Scientific method business
Zdroj:	Scopus-Elsevier
Databáze:	OpenAIRE
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