Beyond the Fat: The Important Minor Compounds in Extra Virgin Olive Oil
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- Posted in Biophenols, extra virgin olive oil, Oleocanthal, Olive Oil Chemistry, Olive Oil Research, Squalene, Sterols, Tocopherols, Tyrosol, Vitamin E
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Extra virgin olive oil is mostly fat—but some of its most interesting characteristics come from compounds present in much smaller amounts. Learn about biophenols, tocopherols, squalene, sterols and other components that contribute to EVOO's flavor, stability and chemistry.
