Changes in Sterols, Fatty Alcohol and Triterpenic Alcohol during Ripe Olive Processing
The unsaponifiable matter, sterols and fatty and triterpenic alcohol changes during ripe olive processing were studied. At the end of processing, the values of most of these parameters were within the limits established by the EU Directives for the classification of olive and pomace oils into their...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2009-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0045_changes-in-sterols-fatty-alcohol-and-triterpenic-alcohol-during-ripe-olive-processing.php |