Influence of the variety, the crop year and the growing on the fatty acid and tocopherols composition of some Algerian virgin olive oils
Malika Douzane1, Abdelouahab Nouani2*, Etienne Dako3 and Mouloud Bellal4
1National Institute of Agronomic Research, Food Technology Laboratory, Algiers, Algeria.
2Boumerdes University, Food Technology Laboratory, Algiers, Algeria.
3University of Moncton, School of Food Sciences, Nutrition and Family Studies, Faculty of Health Science and Family Services, Moncton, New Brunswick, Canada.
4Superior National School of Agronomy, Food Technology Laboratory, Algiers, Algeria.
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