Published 2008 | Version v1
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Optimization of olive oil extraction by means of enzyme processing aids using Response Surface Methodology

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Description

The aim of the present work was to optimise the oil extraction process of the Italian olive fruits of Coratina cultivar using a previously selected enzyme formulation.

Additional details

Identifiers

URL
http://hdl.handle.net/11567/251276
URN
urn:oai:iris.unige.it:11567/251276

Origin repository

Origin repository
UNIGE