HIGHLIGHTS
- who: Food et al. from the Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via SCostanzo, Perugia, Italy have published the article: The Use of Cooling Crusher to Reduce the Temperature of Olive Paste and Improve EVOO Quality of Coratina Peranzana and Moresca, in the Journal: (JOURNAL)
- what: The study of new EVOO technologies is aimed at improving the content of phenolic compounds and the EVOO flavor improving the organoleptic and bioactive properties. The aim of this study was to evaluate the impact of the temperature reduction of olive paste during the crushing . . .
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