Evaluation of changes in the quality of extracted oil from olive fruits stored under different temperatures and time intervals.

Sci Rep · 2019 · PMC6928222 · PMID 31873092

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showed a trendno p-value reported

26 which showed a trend of increasing in the peroxide values for the oils extracted from olives kept at different temperature (ambient temperature >8 °C > 5 °C) for the majority of experiment’s period (60 days).

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