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. 2019 Jul 25;8(8):242. doi: 10.3390/antiox8080242

Figure 6.

Figure 6

Changes in the contents (mg/kg oil) of the three forms of tocopherol in the oils from selected cultivars from the World Olive Germplasm Collection along the olive fruit ripening (average contents and standard deviations from at least three different crop years): α-T, α-tocopherol; β-T, β-tocopherol; γ-T, γ-tocopherol.