Fatty Acid Composition from Olive Oils of Portuguese Centenarian Trees Is Highly Dependent on Olive Cultivar and Crop Year

The high proportions of monounsaturated fatty acids (MUFA) represent one of the most important technological and nutritional features of olive oils. The present study details the fatty acid (FA) composition of autochthonous cultivars (Lentisca, Madural, Redondal, Rebolã, Verdeal, and Verdeal Transmo...

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Detalles Bibliográficos
Autores principales: Rodrigues, Nuno, Casal, Susana, Pinho, Teresa, Cruz, Rebeca, Peres, António M., Baptista, Paula, Pereira, José Alberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996587/
https://www.ncbi.nlm.nih.gov/pubmed/33669026
http://dx.doi.org/10.3390/foods10030496

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996587/
https://www.ncbi.nlm.nih.gov/pubmed/33669026
http://dx.doi.org/10.3390/foods10030496

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