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Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars
Extra virgin olive oils (EVOOs) obtained from five Turkish olive cultivars widely produced in the Aegean and Marmara regions were investigated based on their total antioxidant capacity (TAC), total phenolic content (TPC), pigment contents, fatty acid (FA) profiles, phenolic compounds (PC), volatile...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9919864/ https://www.ncbi.nlm.nih.gov/pubmed/36771149 http://dx.doi.org/10.3390/molecules28031483 |