Evaluation of Sensorial Markers in Deep-Fried Extra Virgin Olive Oils: First Report on the Role of Hydroxytyrosol and Its Derivatives.

Foods · 2024 · PMC11641459 · PMID 39683025

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extremely significantno p-value reported

As observed from the analysis of model findings ( Figure 5 D), this model revealed that the three experimental factors had extremely significant effects on the rancidity level in EVOO cv.

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