Effects of Talc Addition and Operating Mode on the Quality and Oxidative Stability of Virgin Olive Oils Obtained by Centrifugation
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (12), 3930-3934
- https://doi.org/10.1021/jf9603386
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Determination of trace elements in edible vegetable oils by atomic absorption spectrophotometryJournal of Oil & Fat Industries, 1994
- Polyphenols in olive oilsJournal of Oil & Fat Industries, 1981