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Effects of various oils on volatile compounds of deep-fried shallot flavouring

✍ Scribed by Charng-Cherng Chyau; Jeng-Leun Mau

Book ID
108433534
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
225 KB
Volume
74
Category
Article
ISSN
0308-8146

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## Abstract Olive fruits of the Greek variety β€œAmfissis” were stored under industrial conditions and the microorganisms of their microflora were isolated and identified. Selected molds of the microflora were screened for production of lipase and lipoxygenase, two enzymes that are known to contribut