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Journal of Experimental Food Chemistry

ISSN: 2472-0542

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Olive

Olives are little natural products that develop on olive trees. They have a place with a gathering of natural product called drupes, or stone organic products, and are identified with mangoes, fruits, peaches, almonds, and pistachios. Olives are exceptionally high in nutrient E and other ground-breaking cancer prevention agents. Olives are high in nutrient E and other incredible cell reinforcements. Studies show that they are useful for the heart and may secure against osteoporosis and disease. The solid fats in olives are removed to create olive oil, one of the key parts of the unimaginably sound Mediterranean eating routine. The stones inside go about as the seeds for the Olea europaea tree. In any botanist's book that implies they're actually named organic products explicitly a sort called drupes,

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Citations: 389

Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report

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