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Effect of proteolytic activities in combination with the pectolytic activities on extractability of the fat and phenolic compounds from olives
During the extraction, a portion of oil remains trapped inside the cells and its release requires the degradation of the walls and cell membranes, especially when the fruits have not reached a maximum maturity which is likely to cause an optimal embrittlement of the parietal structures and cell memb...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer International Publishing
2016
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4909686/ https://www.ncbi.nlm.nih.gov/pubmed/27376007 http://dx.doi.org/10.1186/s40064-016-2367-2 |