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. 2021 May 30;10(6):877. doi: 10.3390/antiox10060877

Figure 3.

Figure 3

Effect of malaxation temperature (27, 32, and 37 °C), malaxation time (30 and 60 min), and crushing size (4 and 6 mm) on the total phenol content and the phenolic profile of EVOO. * indicates significant differences between phenolic concentration (p < 0.05).