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Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time.
Taticchi, Agnese; Selvaggini, Roberto; Esposto, Sonia; Sordini, Beatrice; Veneziani, Gianluca; Servili, Maurizio.
Afiliação
  • Taticchi A; Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
  • Selvaggini R; Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
  • Esposto S; Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
  • Sordini B; Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
  • Veneziani G; Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy. Electronic address: gianluca.veneziani@unipg.it.
  • Servili M; Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
Food Chem ; 289: 7-15, 2019 Aug 15.
Article em En | MEDLINE | ID: mdl-30955668
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Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Olea / Azeite de Oliva / Manipulação de Alimentos Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Itália
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Olea / Azeite de Oliva / Manipulação de Alimentos Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Itália