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Chemistry | n. m.
Minor components of virgin olive oils that are beneficial.

Example

The same figure also indicates that we were able to separate free sterols and triterpene diols from the fatty acids by resorting to the analytical technique we had developed and thus improved on the chromatographic separations obtained up to then (Gomes and Caponio, 1996)

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Additional information

the amount of sterols in virgin olive oils varies according to the ripeness of the olive.