Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative Approaches.

There was a clear trend in separation alongside D1 according to the extraction method due, mainly, to fatty alcohol ( Figure 6 A), triterpene dialcohols ( Figure 6 B), sterols ( Figure 6 C) and waxes ( Figure 7 A).

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