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In this work the effect of different microwave heating times, that simulate the usual times used to cooking, on Tunisian olive oils was investigated. Traditional parameters, including free acidity, peroxide value, ultraviolet absorbance values at 232 and 270 nm, phenolic, chlorophyll and carotenoid compositions, were determined in four extra-virgin... Read More»
Amira Yahyaoui, Ghayth Rigane and Ridha Ben Salem
Research Article: Biochem Physiol 3: 131
DOI:
Abstract Peer-reviewed Full Article Peer-reviewed Article PDF
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