添加新鲜橄榄叶和复合果胶酶压榨对油橄榄果出油率和初榨橄榄油品质的影响 / Effects of adding fresh olive leaves and complex pectinase during pressing on oil extraction rate of olive fruit and quality of virgin olive oil
- Resource Type
- Academic Journal
- Source
- 中国油脂 / China Oils and Fats. 48(2):6-12
- Subject
初榨橄榄油 压榨工艺 橄榄叶 复合果胶酶 出油率 品质 - Language
- Chinese
- ISSN
- 1003-7969