Oxygen as a Possible Technological Adjuvant during the Crushing or the Malaxation Steps, or Both, for the Modulation of the Characteristics of Extra Virgin Olive Oil
In commercial terms, Extra Virgin Olive Oil (EVOO) is considered an exceptional food with excellent sensory and nutritional quality due to its taste, odor, and bioactive compounds; as such, it is of great health interest. This quality can be affected by the oxidative degradation, both chemical and e...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/11/2170 |