Long‐term stability of extra virgin olive oil: effects of filtration and refrigeration storage on the Kolovi variety
Konstantina Lazarou,
Aristeidis S. Tsagkaris,
Sofia Drakopoulou
et al.
Abstract:BackgroundThe composition of extra virgin olive oil (EVOO) defines its sensory, nutritional, and human health benefits, and distinguishes it as a key component of the Mediterranean diet. Nevertheless, EVOO constituents are susceptible to degradation during processing and storage, which reduces the olive oil's quality and limits its shelf life. The present study investigated the effect of molecular filtration before storage and the effect of cool storage at 4 °C on the stability of ‘Kolovi’ EVOO, a variety orig… Show more
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