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From Composition to Shelf Life: Oxidative Deterioration Trajectories of Monovarietal Extra Virgin Olive Oils

Cosimo Taiti1, Giovanni Spinelli1, Elettra Marone2

  • 1Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Viale Delle Idee 30, Sesto F. No, 50019 Florence, Italy.

Plants (Basel, Switzerland)
|September 26, 2026
PubMed

Keywords:
EVOO shelf lifeMUFA:PUFA ratioolive cultivarsoxidative defectvolatile fingerprint

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