Partition of phenolic compounds during the virgin olive oil industrial extraction process
- Author
- ARTAJO, Luz-Stella1 ; ROMERO, Maria-Paz1 ; SUAREZ, Manuel1 ; MOTILVA, Maria-Jose1
[1] Food Technology Department, CeRTA-TPV, University of Lleida, Av/Alcalde Rovira Roure 191, 25198 Lleida, Spain - Source
European food research & technology (Print). 2007, Vol 225, Num 5-6, pp 617-625, 9 p ; ref : 33 ref
- ISSN
- 1438-2377
- Scientific domain
- Food science technology
- Publisher
- Springer, Berlin
/
Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Olive oil Phenolic compound Phenolic partition Two-phase system Virgin olive oil extraction
- Keyword (fr)
- Extraction Huile olive Huile vierge Partition Phénols Procédé extraction Système biphasique Huile alimentaire Huile végétale
- Keyword (en)
- Extraction Olive oil Virgin oil Partition Phenols Extraction process Biphasic system Edible oil Vegetable oil
- Keyword (es)
- Extracción Aceite oliva Aceite virgen Partición Fenoles Procedimiento extracción Sistema bifásico Aceite alimentario Aceite vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19029149
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s00217-006-0456-0 
https://dx.doi.org/10.1007/s00217-006-0456-0
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