November 28, 2023 (v1)
Publication
The aim of this research was to investigate the interaction of phenols and pectic polysac- charides during the olive oil extraction process. For this, pectin was extracted from fresh olive fruits and compared to the pectin isolated from the paste resulting from the extraction of the olive oil after milling with malaxation at 30 ◦C/30 min and...
Uploaded on: November 30, 2023