Peres, Maria de FátimaMartins, LuísaDias, Suzana Ferreira2017-07-222017-07-222015PERES, M.F. ; MARTINS, L.L. ; DIAS, S.F. (2015) - Influence of enzymes and technology on virgin olive oil composition. Critical Reviews in Food Science and Nutrition. ISSN : 1040-8398 . 57:14. P. 3104-3126.1040-8398http://hdl.handle.net/10400.11/5650Só está disponível o resumo.This work aims at presenting the state-of-the-art about the influence of the activity of olive endogenous enzymes, as well as of the application of adjuvants in olive oil technology, discussing their influence on the composition of virgin olive oil, especially in phenols and volatile compounds.engAdjuvantsOxidoreductasesHydrolasesMalaxationPhenolsVolatile compoundsOlive oilMediterranean dietjournal article10.1080/10408398.2015.1092107