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Changes in Phenolic Composition and Antioxidant Activity of Virgin Olive Oil during Frying

✍ Scribed by Gómez-Alonso, Sergio; Fregapane, Giuseppe; Salvador, M. Desamparados; Gordon, Michael H.

Book ID: 121426991
Publisher: American Chemical Society
Year: 2003
Tongue: English
Weight: 111 KB
Volume: 51
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf025932w

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