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Effect of extraction system, stage of ripeness, and kneading temperature on the sterol composition of virgin olive oils

✍ Scribed by A. Koutsaftakis; F. Kotsifaki; E. Stefanoudaki

Book ID
107496656
Publisher
Springer-Verlag
Year
1999
Tongue
English
Weight
468 KB
Volume
76
Category
Article
ISSN
0003-021X

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