Abstract
Fabiano Jares Contesini1,*, Camilo Barroso Teixeira1, Paula Speranza1, Danielle Branta Lopes1, Patricia de Oliveira Carvalho2, Helia Harumi Sato1 and Gabriela Alves Macedo1 1Laboratory of Food Biochemistry, Department of Food Science, College of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, 2Multidisciplinar Laboratory, University Sao Francisco, Braganca Paulista, SP, Brazil
Cite
CITATION STYLE
Jares, F., Barroso, C., Speranza, P., Branta, D., Oliveira Carvalho, P. de, Harumi, H., & Alves, G. (2012). Genetic Improvement of Olives, Enzymatic Extraction and Interesterification of Olive Oil. In Olive Oil - Constituents, Quality, Health Properties and Bioconversions. InTech. https://doi.org/10.5772/29015
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