The present work deals with the development of an enzymatic treatment aiming at producing high-quality olive oil with increased phenolics content and antioxidant activity.
Improvement of olive oil phenolics content by means of enzyme formulations: effect of different enzyme activities and levels
DE FAVERI, DANILO;ALIAKBARIAN, BAHAR;PEREGO, PATRIZIA;CONVERTI, ATTILIO
2008-01-01
Abstract
The present work deals with the development of an enzymatic treatment aiming at producing high-quality olive oil with increased phenolics content and antioxidant activity.
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