Maturity impact on physicochemical composition and polyphenol properties of extra virgin olive oils obtained from Manzanilla, Arbequina, and Koroneiki varieties in Iran.

Ghreishi Rad, Seyed Amirreza; Jalili, Maryam; Ansari, Farzaneh; Rashidi Nodeh, Hamid; Rashidi, Ladan

Maturity impact on physicochemical composition and polyphenol properties of extra virgin olive oils obtained from Manzanilla, Arbequina, and Koroneiki varieties in Iran.

Ghreishi Rad, Seyed Amirreza; Jalili, Maryam; Ansari, Farzaneh; Rashidi Nodeh, Hamid; Rashidi, Ladan.

Afiliação

Ghreishi Rad SA; Department of Mechanical Engineering of Biosystems, Faculty of Agriculture Engineering and Technology, College of Agriculture and Natural Resource Tehran University Tehran Iran.
Jalili M; Research Center of Food Technology and Agricultural Products Standard Research Institute of Iran (SRI) Karaj Iran.
Ansari F; Research Center of Food Technology and Agricultural Products Standard Research Institute of Iran (SRI) Karaj Iran.
Rashidi Nodeh H; Research Center of Food Technology and Agricultural Products Standard Research Institute of Iran (SRI) Karaj Iran.
Rashidi L; Research Center of Food Technology and Agricultural Products Standard Research Institute of Iran (SRI) Karaj Iran.

Food Sci Nutr ; 11(9): 5396-5408, 2023 Sep.

Article em En | MEDLINE | ID: mdl-37701214