Filtration Scheduling: Quality Changes in Freshly Produced Virgin Olive Oil

Filtration is the most widespread stabilisation operation for extra virgin olive oil, preventing microbial and enzymatic changes. However, during the harvest, the workload of olive mills is at its peak. This results in two approaches to filtration: (i) delays it until after harvesting, increasing th...

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Detalles Bibliográficos
Autores principales: Guerrini, Lorenzo, Breschi, Carlotta, Zanoni, Bruno, Calamai, Luca, Angeloni, Giulia, Masella, Piernicola, Parenti, Alessandro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7465120/
https://www.ncbi.nlm.nih.gov/pubmed/32781655
http://dx.doi.org/10.3390/foods9081067

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7465120/
https://www.ncbi.nlm.nih.gov/pubmed/32781655
http://dx.doi.org/10.3390/foods9081067

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