Co-Processed Olive Oils with Thymus mastichina L.—New Product Optimization

Olive co-processing consists of the addition of ingredients either in the mill or in the malaxator. This technique allows selecting the type of olives, the ingredients with the greatest flavoring and bioactive potential, and the technological extraction conditions. A new product—a gourmet flavored o...

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Detalles Bibliográficos
Autores principales: Peres, Fátima, Roldão, Marta, Mourato, Miguel, Martins, Luisa L., Ferreira-Dias, Suzana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8537660/
https://www.ncbi.nlm.nih.gov/pubmed/34685419
http://dx.doi.org/10.3390/life11101048

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8537660/
https://www.ncbi.nlm.nih.gov/pubmed/34685419
http://dx.doi.org/10.3390/life11101048

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