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Chemometric Study of Fatty Acid Composition of Virgin Olive Oil from Four Widespread Greek Cultivars
Virgin olive oil (VOO) is one of the key components of the Mediterranean diet owing to the presence of monounsaturated fatty acids and various bioactive compounds. These beneficial traits, which are usually associated with the cultivar genotype, are highlighting the demand of identifying characteris...
Guardat en:
| Publicat a: | Molecules |
|---|---|
| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2021
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8303967/ https://ncbi.nlm.nih.gov/pubmed/34299426 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26144151 |
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