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Enzymatic browning in fresh extra virgin olive oil (EVOO): Detection of polyphenol oxidase, assessing moisture impact, and revealing the anti-browning capacity of EVOO

Ala eddine Derardja; Matthias Pretzler; Malika Barkat; Saliha Dassamiour; Annette Rompel
Food Chemistry · Vol. 472 · pp. 142582 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-04-01
Publication Year2025
Volume472
Pages142582
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.142582
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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