Effects of free fatty acids on the oxidative processes in...

Food Research International 2010 Vol. 43; Iss. 5

Effects of free fatty acids on the oxidative processes in purified olive oil

Vito M. Paradiso, Tommaso Gomes, Raffaella Nasti, Francesco Caponio, Carmine Summo
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Volume:
43
Year:
2010
Language:
english
DOI:
10.1016/j.foodres.2010.04.015
File:
PDF, 426 KB
english, 2010
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