Evaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from Brazil

The production of extra virgin olive oil (EVOO) in Brazil developed quite recently, and information on commercial Brazilian EVOO’s typical features is very scarce. In just one of the previously published works on Brazilian olive oil, the assessed samples were commercially available. In this study, a...

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Detalles Bibliográficos
Autores principales: de Carvalho, Aline Gabrielle Alves, Olmo-García, Lucía, Gaspar, Bruna Rachel Antunes, Carrasco-Pancorbo, Alegría, Castelo-Branco, Vanessa Naciuk, Torres, Alexandre Guedes
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7570599/
https://www.ncbi.nlm.nih.gov/pubmed/32933131
http://dx.doi.org/10.3390/molecules25184193

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7570599/
https://www.ncbi.nlm.nih.gov/pubmed/32933131
http://dx.doi.org/10.3390/molecules25184193

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