| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6665225 | Journal of Food Engineering | 2015 | 25 Pages |
Abstract
The enhanced sedimentation plant produces an olive oil with the highest amount of antioxidants and pigments, whereas the natural sedimentation plant produces an olive oil with lesser antioxidants and pigments and higher value for K270.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Giuseppe Altieri, Francesco Genovese, Antonella Tauriello, Giovanni Carlo Di Renzo,