𝔖 Bobbio Scriptorium
✦   LIBER   ✦

The effect of refining processes on the total polyphenol and 1,2-diphenol content of olive oil

✍ Scribed by CEVDET NERGÍZ


Book ID
108818783
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
219 KB
Volume
28
Category
Article
ISSN
0950-5423

No coin nor oath required. For personal study only.


📜 SIMILAR VOLUMES


Polyphenol oxidase from eggplant reduces
✍ Antonella De Leonardis; Vincenzo Macciola 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 252 KB 👁 1 views

## Abstract Activity of the polyphenol oxidase (PPO) from eggplant fruit (__Solanum melongena__ L.) on phenolic compounds of an extra virgin olive oil (EVOO) was studied. In standardized reaction solutions, the eggplant PPO, isolated in the laboratory, depleted completely chlorogenic and caffeic ac