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Detection of olive oil in other oils

Publisher: Springer-Verlag
Year: 1923
Weight: 115 KB
Volume: 7
Category: Article
ISSN: 0095-9774
DOI: 10.1007/bf03040239

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## Abstract Olive oil is the principal source of fats in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Phenolic compounds, e.g., hydroxytyrosol and oleuropein, in extra‐virgin olive oil are responsible for its peculiar pungen