高搅拌温度导致初榨橄榄油风味降低是由于氢过氧化物裂解酶失活。 - Suppr

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超能文献

The decrease of virgin olive oil flavor produced by high malaxation temperature is due to inactivation of hydroperoxide lyase.

作者信息

Salas J J, Sánchez J

机构信息

Instituto de la Grasa, CSIC, Avenida Padre García Tejero 4, 41012 Sevilla, Spain.

出版信息

J Agric Food Chem. 1999 Mar;47(3):809-12. doi: 10.1021/jf981261j.

DOI:10.1021/jf981261j

PMID:10552370

Abstract

摘要

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