The aim of the present work was to optimise the oil extraction process of the Italian olive fruits of Coratina cultivar using a previously selected enzyme formulation.
Optimisation of olive oil extraction by means of enzyme processing aids using Response Surface Methodology
ALIAKBARIAN, BAHAR;DE FAVERI, DANILO;CONVERTI, ATTILIO;PEREGO, PATRIZIA
2008-01-01
Abstract
The aim of the present work was to optimise the oil extraction process of the Italian olive fruits of Coratina cultivar using a previously selected enzyme formulation.
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