Pulsed electric field increases the extraction yield of extra virgin olive oil without loss of its biological properties

Martínez-Beamonte, Roberto Ripalda, Marina Herrero-Continente, Tania Barranquero, Cristina Dávalos, Alberto López de las Hazas, María Carmen Álvarez-Lanzarote, Ignacio Sánchez-Gimeno, Ana Cristina Raso, Javier Arnal, Carmen Surra, Joaquín C. Osada, Jesús Navarro, María A. Pulsed electric field increases the extraction yield of extra virgin olive oil without loss of its biological properties

Front. Nutr.

10.3389/fnut.2022.1065543 2022

2022