Kalaboki I., Koulougliotis D., Kleisiari D., Melliou E., Magiatis P., Kampioti A., Eriotou E., Destouni A. (2021)
Background: The phenolic fraction of extra virgin olive oil (EVOO) has disease preventive and health-promoting properties which are supported by numerous studies. As such, EVOO is defined as a functional food. The aim of ...