Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils
Ítala M.G. Marx, Susana Casal, Nuno Rodrigues, Rebeca Cruz, Ana C. A. Veloso, José Alberto Pereira, António M. Peres
Topics & Concepts
ChemistryExtraction (chemistry)Food scienceWater contentWater extractionOlive oilPeroxidePeroxide valueWater activityChromatographyOrganic chemistryGeotechnical engineeringEngineeringEdible Oils Quality and AnalysisEssential Oils and Antimicrobial ActivityPhytochemicals and Antioxidant Activities