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. 2023 Oct 17;12(20):3799. doi: 10.3390/foods12203799

Figure 5.

Figure 5

Time course of individual EVOO phenols during storage time (months) in Nocellara del Belice (VN) and Dolce di Rossano (VDR) monovarietal EVOOs: (a) hydroxytyrosol, (b) oleacein, (c) oleocanthal, and (d) oleuropein aglycone.