Effect of storage time and conditions on the quality characteristics of ‘Moroccan Picholine’ olive oil
Mohamed El Yamani, El Hassan Sakar, Abdelali Boussakouran, Yahia Rharrabti
Topics & Concepts
Peroxide valueChemistryCarotenoidExtraction (chemistry)PhenolsFood sciencePeroxideChromatographyBiochemistryOrganic chemistryEdible Oils Quality and AnalysisEssential Oils and Antimicrobial ActivityAntioxidant Activity and Oxidative Stress