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Olives – Chemical Composition and Sensory Properties

Olives - Chemical Composition and Sensory Properties

  • High polyphenol content, especially oleuropein
  • Rich in monounsaturated fatty acids (oleic acid)
  • Contains antioxidants reducing oxidative stress
  • Sensory analysis: bitterness, fruitiness, texture
  • Key parameters: moisture, pH, salt content
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BOLA Bent PFA Olive for GL 18 | Hornik
Bent PFA olive for GL 18
B2B Laboratory supplies
zł24.53
Laboratory supplies
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