The content of flavonoids in Cornicabra oils obtained from fruits stored at 10 °C and 20 °C did not show a clear trend at the beginning of storage, probably because of their stable structure and high oxidation resistance, while an increase of particular flavonoids was determined after a prolonged storage, probably because of the destruction of the cell structure and the release of bound phenols [ 37 ].
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Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom.
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