2021
DOI: 10.36305/2712-7788-2020-4-157-83-93
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Organoleptic and physico-chemical characteristics of olive oil obtained in the conditions of the Southern Coast of the Crimea

Abstract: Olive oil is a vegetable oil obtained from the fruits of the European olive (Olea europaea L.). In terms of fatty acid composition, it is a mixture of triglycerides of fatty acids with a very high content of oleic acid esters. It has a color from brownish-yellow to greenish-yellow and has a slight bitterness aftertaste. The beneficial properties of olive oil determined by the content of oleic acid, which ensures low oxidizability of the product and helps to reduce blood cholesterol levels. The quality of the o… Show more

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