Effect of olive fruit freezing on oxidat
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Alba Poerio; Alessandra Bendini; Lorenzo Cerretani; Matteo Bonoli-Carbognin; Gio
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Article
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2008
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John Wiley and Sons
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English
β 213 KB
π 2 views
## Abstract Several studies have suggested that the phenolic fraction plays an important role during storage and therefore in the shelf life of virgin olive oil. This investigation examines the effect of freezing olives (β18β Β°C) before processing into oil on the transfer of the phenolic compounds i