Chemometric Study of Fatty Acid Composition of Virgin Olive Oil from Four Widespread Greek Cultivars

Virgin olive oil (VOO) is one of the key components of the Mediterranean diet owing to the presence of monounsaturated fatty acids and various bioactive compounds. These beneficial traits, which are usually associated with the cultivar genotype, are highlighting the demand of identifying characteris...

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Detalles Bibliográficos
Autores principales: Revelou, Panagiota-Kyriaki, Xagoraris, Marinos, Alexandropoulou, Athanasia, Kanakis, Charalabos D., Papadopoulos, George K., Pappas, Christos S., Tarantilis, Petros A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303967/
https://www.ncbi.nlm.nih.gov/pubmed/34299426
http://dx.doi.org/10.3390/molecules26144151

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303967/
https://www.ncbi.nlm.nih.gov/pubmed/34299426
http://dx.doi.org/10.3390/molecules26144151

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