Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation
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DOI: 10.3390/foods11152329
Abstract: The influence of semi-hard (C1), hard (C2), and soft whey cheese (C3) immersed in extra virgin olive oil (EVOO) on its oxidative and hydrolytic parameters, fatty acids, and phenolic composition during two months of simultaneous… read more here.
Keywords: virgin olive; oil; used medium; olive oil ... See more keywords