|
|||||
|
|
Sodium chloride compared to talc as processing aid has similar impact on volatile compounds but more favorable on ortho‐diphenols in virgin olive oil |
|
| Authors: | Olivera Koprivnjak Karolina Brkić Bubola Urška Kosić |
| Affiliation: | 1. Department of Food Technology and Control, Faculty of Medicine, University of Rijeka, Rijeka, Croatia;2. Institute of Agriculture and Tourism, Pore?, Croatia;3. Department of Agriculture, Polytechnic of Rijeka, Pore?, Croatia |
| Abstract: | |
| Keywords: | Buž a cultivar Ortho‐diphenols Processing aids Virgin olive oil Volatile compounds |