| 摘要 |
<p>The invention relates to a method for increasing the content of phenolic compounds in olive oils, including steps of olive milling, beating, solid-liquid separation and liquid-liquid separation, characterised in that it also comprises bringing into contact: olives, olive paste, olive oil or an emulsified aqueous phase at its natural pH, and an aqueous phase at a pH lower than 5 for a period of at least 15 seconds and at a temperature of between 15 and 35°C.</p> |
