Effect of extraction system, stage of ripeness, and kneading temperature on the sterol composition of virgin olive oils
- 1 December 1999
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 76 (12) , 1477-1481
- https://doi.org/10.1007/s11746-999-0188-y
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Integral centrifuges for olive oil extraction. The qualitative characteristics of productsJournal of Oil & Fat Industries, 1996
- Integral centrifuges for olive oil extraction, at the third millenium threshold. Transformation yieldsGrasas y Aceites, 1995
- Effect of extraction systems on the quality of virgin olive oilJournal of Oil & Fat Industries, 1994