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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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Detalles Bibliográficos
Autor principal:	Korkmaz, Aziz
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
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

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