Thermo-Oxidative Stability and Functional Properties of Extra Virgin Olive Oil Oleogels.

Gels · 2026 · PMC12939712 · PMID 41744988

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an increasing trendno p-value reported

On the other hand, K 270 , an indicator of secondary oxidation products, no statistically significant differences were observed between EVOO and OG throughout the heating period ( p > 0.05), although both systems showed an increasing trend over time.

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