The effects of processing aids and techniques on olive oil extractability and oil quality índices
This study was conducted to investigate the effects of processing aids and techniques such as talcum powder (2% w/w), calcium carbonate (2% w/w), warm water dipping (45 °C), combined treatment (warm water dipping+2% calcium carbonate) and control (without adding processing aid) on extractability an...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2023-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1965 |