Published 2008
| Version v1
Publication
Improvement of olive oil phenolics content by means of enzyme formulations: effect of different enzyme activities and levels
Description
The present work deals with the development of an enzymatic treatment aiming at producing high-quality olive oil with increased phenolics content and antioxidant activity.
Additional details
Identifiers
- URL
- http://hdl.handle.net/11567/250468
- URN
- urn:oai:iris.unige.it:11567/250468
Origin repository
- Origin repository
- UNIGE