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Butylated hydroxytoluene (BHT) emitted by fungi naturally occurring in olives during their pre‐processing storage for improving olive oil stability |
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| Authors: | Ines Gharbi Manel Issaoui Sinda El Gharbi Nour‐Eddine Gazzeh Meriem Tekeya Beligh Mechri Guido Flamini Mohamed Hammami |
| Affiliation: | 1. Laboratory of Biochemistry, Research Laboratory LR12 ES 05 Lab‐ NAFS “Nutrition ‐ Functional Food & Vascular Health” Faculty of Medicines, University of Monastir, Monastir, Tunisia;2. Dipartimento di Farmacia, Università di Pisa, Pisa, Italy |
| Abstract: | |
| Keywords: | Antioxidant BHT FOVCs Fungi Olive oil stability Oxidation Storage |