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Phenolic compounds related to the black color formed during the processing of ripe olives

✍ Scribed by Brenes-Balbuena, Manuel.; Garcia-Garcia, Pedro.; Garrido-Fernandez, Antonio.

Book ID
121809159
Publisher
American Chemical Society
Year
1992
Tongue
English
Weight
516 KB
Volume
40
Category
Article
ISSN
0021-8561

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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