Journal of Food Quality / 2019 / Article / Fig 5

Research Article

Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

Figure 5

Water contents (% FW) of different olive cultivars grown in the Errachidia region (East Morocco) at different stages of maturity (S1: green; S2: purple; S3: black). Values are means ± standard deviation (SD) of three replications. Data followed by different letters are significantly different from each other () according to LSD test.

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