THE EFFECT OF HEATING PROCESS ON ANTIOXIDANTS COMPOUNDS (POLYPHENOLS, CHLOROPHYLLS AND CAROTENOIDS) IN OLIVE OIL SAMPLES IN ALBANIA
Jonida Canaj*

Key words: Olive oil, Carotenoids, Chlorophylls, UV-VIS
Spectroscopy, Polyphenols, Oxidative stability.

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Journal of Hygienic Engineering and Design