Composition and quality of pressed virgin olive oils extracted with a new enzyme processing aid

Authors :: Ranalli, A.
Malfatti, A.
Cabras, P.
Source :: Journal of Food Science. May, 2001, Vol. 66 Issue 4, p592, 1 p.
Publication Year :: 2001
Abstract: A new study investigates the quality and composition of pressed virgin olive oil extracted new enzyme adjuvant Cytolase O.

Subjects :: Enzymes -- Usage
Olive oil -- Composition
Business
Food/cooking/nutrition

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