By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter

<table class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td class="align_left">Parameter</td><td class="align_center">Acidity % oleic acid (ac.)</td><td class="align_center">Peroxide value meq O<sub>2</sub> (kg)</td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td class="align_left">Value</td><td class="align_center">0.11</td><td class="align_center">2.9</td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

Journal of Food Quality

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Table 2

Table 2: By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter 