机译:微波和MEGASOUND在工业橄榄油萃取厂中的橄榄浆中的应用:对初榨橄榄油质量和组成的影响
Department of the Science of AgricultureUniversity of FoggiaFoggia Italy;
Department of the Science of AgricultureUniversity of FoggiaFoggia Italy;
Department of Agricultural and Environmental ScienceUniversity of Bari Aldo MoroBari Italy;
Department of AgriculturalUniversity of PerugiaPerugia Italy;
Department of AgriculturalUniversity of PerugiaPerugia Italy;
Department of Food TechnologyUniversity of UruguayMontevideo Uruguay;
Department of Food TechnologyUniversity of UruguayMontevideo Uruguay;
Department of Food TechnologyUniversity of UruguayMontevideo Uruguay;
CSIRO Agriculture and FoodWerribeeAustralia;
microwave; ultrasound; olive oil; polyphenols; sensory;
机译:微波和MEGASOUND在工业橄榄油萃取厂中的橄榄浆中的应用:对初榨橄榄油质量和组成的影响
机译:利用超声波,微波和热交换的工业橄榄油联合提取厂:对橄榄油质量和产量的影响
机译:机械提取过程中暴露于橄榄糊与空气接触的时间对初榨橄榄油中挥发性和酚类化合物的影响。原始橄榄油加工的创新
机译:橄榄油提取过程中的氧浓度控制:一种强调初榨橄榄油的感官和健康特性的新系统
机译:超重和肥胖老年人食用初榨橄榄油对心脏代谢和免疫的影响:一项随机对照试验。
机译:意大利特级初榨橄榄油中的生物活性脱桃剂:橄榄植物品种栽培区和加工的影响
机译:液体二氧化碳在橄榄酱中提取特级初榨橄榄油