Evaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from Brazil

The production of extra virgin olive oil (EVOO) in Brazil developed quite recently, and information on commercial Brazilian EVOO’s typical features is very scarce. In just one of the previously published works on Brazilian olive oil, the assessed samples were commercially available. In this study, a...

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Bibliographic Details
Main Authors:	Aline Gabrielle Alves de Carvalho, Lucía Olmo-García, Bruna Rachel Antunes Gaspar, Alegría Carrasco-Pancorbo, Vanessa Naciuk Castelo-Branco, Alexandre Guedes Torres
Format:	Article
Language:	English
Published:	MDPI AG 2020-09-01
Series:	Molecules
Subjects:	extra virgin olive oil (EVOO) minor components Brazilian EVOO Arbequina Koroneiki phenolic compounds
Online Access:	https://www.mdpi.com/1420-3049/25/18/4193

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