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Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached, and deodorized olive oil

✍ Scribed by M. Teresa Satue; Shu-Wen Huang; Edwin N. Frankel

Book ID
118292678
Publisher
Springer-Verlag
Year
1995
Tongue
English
Weight
602 KB
Volume
72
Category
Article
ISSN
0003-021X

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