Fatty Acid Composition from Olive Oils of Portuguese Centenarian Trees Is Highly Dependent on Olive Cultivar and Crop Year

The high proportions of monounsaturated fatty acids (MUFA) represent one of the most important technological and nutritional features of olive oils. The present study details the fatty acid (FA) composition of autochthonous cultivars (Lentisca, Madural, Redondal, Rebolã, Verdeal, and Verdeal Transmo...

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Bibliographic Details
Published in:Foods
Main Authors: Rodrigues, Nuno, Casal, Susana, Pinho, Teresa, Cruz, Rebeca, Peres, António M., Baptista, Paula, Pereira, José Alberto
Format: Artigo
Language:Inglês
Published: MDPI 2021
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Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC7996587/
https://ncbi.nlm.nih.gov/pubmed/33669026
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10030496
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