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Evolution of free fatty acids (A), peroxide value (B), K232 (C), K270 (D), carotenoids (E), chlorophylls (F) and total phenols (G) in “Moroccan Picholine” virgin olive oil produced from olive fruits harvested at three successive ripening index (RI = 0.89; 3.05 and 5.06) from trees grown in Taza province under two water regimes (Fully irrigated and rainfed) during the 2017 crop season.
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