Figure 3 | Scientific Reports

Figure 3

From: Evaluation of changes in the quality of extracted oil from olive fruits stored under different temperatures and time intervals

Figure 3The alternative text for this image may have been generated using AI.

Acidity of olive oil extracted from two sources and kept at different temperatures for 60 days; a,b,c means within a group which are not followed by a common superscript letters are significantly different (P < 0.05). Gorgan olive at 20 °C (G20); Gorgan olive at 5 °C (G5); Gorgan olive at -18 °C (G-18); Kordkuy olive at 20 °C (K20); Kordkuy olive at 5 °C (K5); Kordkuy olive at −18 °C (K-18).

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