Centre de Documentation Méditerranéen

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Phenolic compounds and fatty acids content of some West Algerian olive oils

M.C. Bendi Djelloul ; S.M. Amrani ; P. Rovellini ; R. Chenoune |

Dans Comunicata Scientiae (vol. 11, June)

Olive represents the most widespread fruit cultivated in Algeria. Olive oil is the primary source of added fat in the Mediterranean diet with health benefits of which have been verified for millennia. Interest in phenolic compounds in olive oil [...]

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