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Innovative approaches to flavoring Chétoui olive oil: impact on quality, oxidative stability, chemical composition, and sensory properties using dried fruits and seeds

Crossref DOI link: https://doi.org/10.1007/s13197-026-06594-y

Published Online: 2026-02-17

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Habibi, Mariem https://orcid.org/0000-0003-3431-4019
Trabelsi, Najla

Genovese, Alessandro

Balivo, Andrea

Taamalli, Wael

Abdallah, Marwa

Ben Aoun, Rayen

Abaza, Leila
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Text and Data Mining valid from 2026-02-17

Version of Record valid from 2026-02-17
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Article History

Received: 4 February 2025

Revised: 24 November 2025

Accepted: 4 December 2025

First Online: 17 February 2026

Declarations

:

: This article does not contain any studies with human participants or animals performed by any of the authors.

: Not applicable.

: The authors declare that they have no conflict of interest.

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