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Quality characteristics of olive leaf-olive oil preparations

✍ Scribed by Nikolaos Nenadis; Avgi Moutafidou; Dimitrios Gerasopoulos; Maria Z. Tsimidou


Publisher
John Wiley and Sons
Year
2010
Tongue
English
Weight
271 KB
Volume
112
Category
Article
ISSN
1438-7697

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This study investigated the correlation between total polyphenol content and the stability (ie induction time by Rancimat) of oil samples according to di †erent regions, cultivars, extraction technologies and ripening times of raw material. Results indicate a correlation of oil stability with total