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Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5–50 °C
Krichene, Dhouha, Salvador, María Desamparados, Fregapane, GiuseppeVolume:
63
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/acs.jafc.5b02187
Date:
August, 2015
File:
PDF, 2.53 MB
english, 2015