Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles
Ítala M.G. Marx, Susana Casal, Nuno Rodrigues, Rebeca Cruz, M.F. Peres, Ana C. A. Veloso, José Alberto Pereira, António M. Peres
Topics & Concepts
ChemistryOlive oilExtraction (chemistry)LipoxygenaseFood scienceBotanyHorticultureEnzymeChromatographyOrganic chemistryBiologyEdible Oils Quality and AnalysisEssential Oils and Antimicrobial ActivityPhytochemicals and Antioxidant Activities