Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions.
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DOI: 10.1016/j.foodchem.2019.126044
Abstract: The quality evolution of 14 extra-virgin olive oils (EVOOs), with different initial polyphenol and oleic acid (64.6-77.7%) levels, was determined during real-time storage in dark conditions at room temperature for 22 months. EVOOs with low ( read more here.
Keywords: extra virgin; storage; evolution extra; virgin olive ... See more keywords