Controlled freeze physics methodology for extra virgin olive oil (EVOO) stabilization

• Autorzy: Giannakopoulos E. , Zisimopoulos D. , Georgiou C. , Argyropoulou K. , Salahas G.
• Języki publikacji: EN

Słowa kluczowe

EN

conference; extra virgin olive oil; antioxidant capacity; phenolic compound; oil quality; storage; freezing; stabilization process; phenolics; quality index; aromatic compound; free radical; lipid peroxidation

• Wydawca: -
• Czasopismo: BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology
• Rocznik: 2013
• Tom: 94
• Numer: 2
• Opis fizyczny: p.174

Twórcy

autor

Giannakopoulos E.

• Faculty of Agricultural Technology, Technological Education Institute of Messolonghi, Messolonghi, Greece

autor

Zisimopoulos D.

autor

Georgiou C.

autor

Argyropoulou K.

autor

Salahas G.