Revision history of "EXTRA VIRGIN OLIVE OIL AS FUNCTIONAL FOOD" (Q3198150)

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7 March 2024

20 December 2023

12 June 2023

10 June 2023

18 August 2022

  • curprev 09:1009:10, 18 August 2022DG Regio talk contribs 83,708 bytes +58,127 Changed label, description and/or aliases in el, da, fi, mt, lv, sk, ga, cs, pt, et, hu, bg, lt, hr, sv, ro, sl, pl, nl, fr, de, it, es, and other parts: Adding translations: el, da, fi, mt, lv, sk, ga, cs, pt, et, hu, bg, lt, hr, sv, ro, sl, pl,

16 January 2022

17 December 2021

9 December 2021

4 December 2021

12 October 2021

  • curprev 23:5923:59, 12 October 2021DG Regio talk contribs 13,238 bytes +100 Changed label, description and/or aliases in en: translated_label
  • curprev 23:5923:59, 12 October 2021DG Regio talk contribs 13,138 bytes +2,720 Created claim: summary (P836): It is proposed to develop a method that allows to obtain an excellent quality AOVE with a high amount of hydroxytyrosol and derivatives effectively and with high yields, in order to achieve a functional oil. This will require work in the field and elaboration. Field work by modifying factors that influence the maturation of olives and its composition will make it possible to increase the content of polyphenols and hydroxytyrosol and derivatives....

11 October 2021

10 October 2021

8 October 2021