Abstract:Objective: The production of olive oil in Algeria is of great importance. The choice of the extraction method is crucial in order to achieve the best yields of high quality oil. This work aims to study the effect of the extraction method on the sensory and physicochemical characteristics and the antioxidant and antimicrobial activities of three types of olive oil derived from the same sample of olive fruits (Chemlal variety).
Materials and Methods:Several physicochemical and sensory parameters of olive oil sam… Show more
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