Extraction Methods and Geographical Variability Influence on Phenolic Content, Fatty Acid Composition and Physicochemical Quality, of Moroccan Picholine Olive Oils in the Fes-Meknes Region☆
OCL-OILSEEDS AND FATS CROPS AND LIPIDS（2024）
Key words
Virgin olive oil,qualitative composition,region,pigments,phenolic compounds,PCA
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