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

Food Sci Nutr · 2023 · PMC10494621 · PMID 37701214

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a decreasing trendno p-value reported

However, there was a decreasing trend of oleic/linoleic acids during the maturation steps.

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

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