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Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process
In extra virgin olive oil (EVOO) extraction process, the occurrence of yeasts that could affect the quality of olive oil was demonstrated. Therefore, in this work, at first, the yeasts occurring during different extractive processes carried out in a Tuscany oil mill, at the beginning, in the middle,...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835964/ https://www.ncbi.nlm.nih.gov/pubmed/31591320 http://dx.doi.org/10.3390/foods8100457 |