Chemical composition of Arbequina virgin olive oil in relation to extraction and storage conditions
✍ Scribed by Mariela M Torres; Damián M Maestri
- Publisher
- John Wiley and Sons
- Year
- 2006
- Tongue
- English
- Weight
- 133 KB
- Volume
- 86
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
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## Abstract The transfer of phenolic compounds of __Olea europaea__ L. cv. __Arbequina__ variety during olive oil extraction in relation to ripening stage was investigated. The parameters of oil extraction by the Abencor system are shown together with mass balances of the products and by products f
ought to fiud more use than hitherto in im?tIiltrp, and that it5 extraction by efficient modern methods might Iircornc n profitnhlc adjunct to the rubber producers. We thank thc Colonial Products Research Couiicil for permission to publish thc above results, and for a p a n t to one of US (E'.D,G.)