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. 2021 Aug 15;10(8):1891. doi: 10.3390/foods10081891

Figure 9.

Figure 9

Experimental UV-vis absorption spectra of fresh EVOO sample F (a) and sample B (b) recorded with a quartz cuvette (optical path of 0.5 cm) at different times. Spectra of different color were recorded at different times, as indicated in the legend: ‘t’ stays for the number of days after the olive oil production.