Procedure for the production of olive oil of high organoleptic and nutritional quality

The present invention concerns a method for the production of olive oils, especially extra virgin, enriched in cellular compounds extracted from the fruit

Settore:

Agrifood

Research Institution:

Università di Pisa

Publication number:

ITRM20100617A1

Technologies, Systems, Applications:

Agricolture,
Nutraceutics,
Food quality and food safety

Technological Priority:

Nutraceuticals
Pubblicato il:
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