## Abstract Cross‐flow microfiltration (MF) and ultrafiltration (UF) with different commercial membranes were applied to virgin olive oil (VOO) in order to remove some compounds that are responsible for oil unpleasant flavor without altering the oil composition. Experimental tests were carried out
Effect of filtration on virgin olive oil stability during storage
✍ Scribed by Giuseppe Fregapane; Vera Lavelli; Sonia León; Jasenka Kapuralin; M. Desamparados Salvador
- Publisher
- John Wiley and Sons
- Year
- 2006
- Tongue
- English
- Weight
- 257 KB
- Volume
- 108
- Category
- Article
- ISSN
- 1438-7697
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