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Six Algerian olive cultivars (Azeradj, Sigoise, Bouchouk, Abelout, Aberkane and Atefah) processed by dry salting were investigated for the total polyphenols, ortho-diphenol profile and antioxidant activity. The dry salting affects total polyphenol and o-diphenol contents with a loss rate of 6–46% and 7–50%, respectively, depending on the cultivar. Consequently, a decrease in the antioxidant activity...
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