Evaluation of the quality and oxidative stability of virgin olive oil from Moroccan Picholine olives fortified with Rosmarinus officinalis L. essential oil during storage [pdf]

Authors

Mostafa Ellouali (ORCID: https://orcid.org/0000-0002-1337-885X)
Hanane Latifi
Kaoutar Elfazazi (ORCID: https://orcid.org/0000-0002-7456-2466)
Hafida Zahir (ORCID: https://orcid.org/0000-0001-8663-1775)
Salah Laaraj (ORCID: https://orcid.org/0009-0005-3407-7780)
Hassan Latrache (ORCID: https://orcid.org/0000-0003-2297-9320)

Publication Details

Journal: Acta Scientiarum Polonorum Technologia Alimentaria
Published: 2024-12-27
DOI: https://doi.org/10.17306/j.afs.001278
Primary Topic: Edible Oils Quality and Analysis
Type: article
Field-Weighted Citation Impact: 0.00

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article

Evaluation of the quality and oxidative stability of virgin olive oil from Moroccan Picholine olives fortified with Rosmarinus officinalis L. essential oil during storage [pdf]

Mostafa Ellouali, Hanane Latifi, Kaoutar Elfazazi, Hafida Zahir et al.

Dec 27, 2024

Acta Scientiarum Polonorum Technologia Alimentaria

Edible Oils Quality and Analysis

article

Evaluation of the quality and oxidative stability of virgin olive oil from Moroccan Picholine olives fortified with Rosmarinus officinalis L. essential oil during storage [pdf]

Mostafa Ellouali, Hanane Latifi, Kaoutar Elfazazi, Hafida Zahir, Salah Laaraj, Hassan Latrache

December 27, 2024article en

Abstract

No abstract available for this paper.

Acta Scientiarum Polonorum Technologia Alimentaria

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Openalex Percentile: Top 82%

Edible Oils Quality and Analysis

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Evaluation of the quality and oxidative stability of virgin olive oil from Moroccan Picholine olives fortified with Rosmarinus officinalis L. essential oil during storage [pdf] — Mostafa Ellouali, Hanane Latifi, et al. · Acta Scientiarum Polonorum Technologia Alimentaria (2024) | TGRS Research Map | TGRS