The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil.
Food Chem
; 136(2): 975-83, 2013 Jan 15.
Article
in En
| MEDLINE
| ID: mdl-23122152
Full text:
1
Database:
MEDLINE
Main subject:
Phenols
/
Plant Proteins
/
Plant Oils
/
Catechol Oxidase
/
Peroxidase
/
Olea
Type of study:
Qualitative_research
Language:
En
Journal:
Food Chem
Year:
2013
Type:
Article
Affiliation country:
Italy