Answers are grounded in this paper and cite their sources.
This work aims at presenting the state-of-the-art about the influence of the activity of olive endogenous enzymes, as well as of the application of adjuvants in olive oil technology, discussing their influence on the composition of virgin olive oil, especially in phenols and volatile compounds.
No takes yet. Share an insight, caveat, or question.
Peres et al. (2015) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: