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The aim of this work was to determine the effect of natural-style processing, by using three different cultivars, on the oxidative and hydrolytic degradation of the lipid fraction of table olives. Samplings were made at harvest and after 4 and 8 months of processing. The Italian table olive cultivars Bella di Cerignola, Termite di Bitetto, and Peranzana, diffused in the Apulia region, were considered...
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