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. 2021 Feb 9;10(2):380. doi: 10.3390/foods10020380

Figure 3.

Figure 3

Heatmap showing the quantification of compounds in extracts of Cornezuelo, Cornicabra and Picual olives during the season 2017/2018 in different ripening stages using a colour scale. Data are given as percentage ± standard deviation (n = 3).