Chemical hydrolysis of oleuropein affected by the type of organic acid.
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DOI: 10.1016/j.foodchem.2020.126351
Abstract: The debittering of natural table olives is a very slow process. The effect of acetic, lactic and citric acids on the hydrolysis rate of oleuropein was studied in vitro and at pilot plant scale. The… read more here.
Keywords: organic acid; hydrolysis; hydrolysis oleuropein; acetic acid ... See more keywords