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Journal of Taibah University for Science Volume 10, 2016 - Issue 1
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Original Article

The chemical parameters and oxidative resistance to heat treatment of refined and extra virgin Moroccan Picholine olive oilFootnote

Said GharbyLaboratoire Chimie des Plantes et de Synthèse organique et bioorganique, Faculté des Sciences, Université Mohammed VRabatMoroccoCorrespondence[email protected]
,
Hicham HarharLaboratoire Chimie des Plantes et de Synthèse organique et bioorganique, Faculté des Sciences, Université Mohammed VRabatMoroccoCorrespondence[email protected]
,
Bertrand MatthäusMax Rubner-Institute, Federal Research Institute for Nutrition and Food, Department for Lipid ResearchDetmoldGermany
,
Zakia BouzoubaaLaboratoires d’Agrophysiologie et Physiologie de Poste récolte, UR Ressources Naturelles et Produits de Terroirs, INRA-CRRA-Agadir-Maroc.InezganeB.P. 124Morocco
&
Zoubida CharroufLaboratoire Chimie des Plantes et de Synthèse organique et bioorganique, Faculté des Sciences, Université Mohammed VRabatMorocco
Pages 100-106 | Received 21 Mar 2014, Accepted 16 May 2015, Published online: 16 Apr 2018

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