Influence of roasting olive fruit on the chemical composition and polycyclic aromatic hydrocarbon content of olive oil

Author： Gharby Said   Harhar Hicham   Farssi Mustapha   Ait Taleb Abdelaziz   Guillaume Dominique   Laknifli Abdellatif  

Publisher： Edp Sciences

E-ISSN： 2257-6614|25|3|A303-A303

ISSN： 2272-6977

Source： OCL (Oilseeds, Crops, fats & Lipids), Vol.25, Iss.3, 2018-06, pp. : A303-A303

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