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Fig. 4


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Phenol compound changes occurred in the Coratina monovarietal extra virgin olive oils during the storage period. Labels represent the mean and SD (n = 3). Values with different letters for each category of compounds are significantly different at P ≤ 0.005. Hy: hydroxytyrosol; OAL: oleocanthal; OIN: oleacin; TP: total phenols.

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