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- W2012157509 abstract "In this paper the effects of the enzymatic treatment on the quality and composition of vegetable edible oils are revised. Stability and refinability related aspects of oils from seeds, olive and other fruits are presented, so as an organoleptic valoration of the olive oil. Oils from enzyme aided processes show composition and characteristics similar to the ones from oils obtained from raw materials." @default.
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- W2012157509 date "1998-04-30" @default.
- W2012157509 modified "2023-10-16" @default.
- W2012157509 title "Influencia del tratamiento enzimático en la calidad de aceites vegetales" @default.
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- W2012157509 doi "https://doi.org/10.3989/gya.1998.v49.i2.720" @default.
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