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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
Ultrasound assisted maceration with Pistachia lentiscus (lentisk) leaves to enhance the antioxidant activity and the oxidative stability of extra virgin olive oil
Amine Belbahi, Sofiane Dairi, Omar Aoun, Farid Dahmoune, Nabil Kadri, Hocine Remini, Mohamed Hadjadj, Jean Paul Cristol, Khodir Madani and Lila Boulekbache-Makhlouf Journal of Food Measurement and Characterization 17(5) 4715 (2023) https://doi.org/10.1007/s11694-023-01997-3
Effect of processing technology on chemical, sensory, and consumers' hedonic rating of seven olive oil varieties