Useful
The influence of technological processes and olive ripeness on the antioxidant content of virgin olive oil
Sample Clasification
Group A= green olives and 2 phase centrifugation
Group B= mature olives and 2 phase centrifugation
Group C= green olives and 3 phase centrifugation
Group D= mature olives and 3 phase centrifugation
Virgin olive oils phenolic content
