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effects of fly attack (bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil.the phenolic fraction of virgin olive oil influences both its quality and oxidative stability. one of the principal threats of the quality of olive fruit is the olive fly ( bactrocera oleae) as it alters the chemical composition. the attack of this olive pest has been studied in order to evaluate its influence on the quality of virgin olive oil (free acidity, peroxide value, fatty acid composition, water content, oxidative stability, phenols, and antioxidant power of phenolic fraction). the stud ...200818522402
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