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Ferric Ions Reduce the Antioxidant Activity of the Phenolic Fraction of Virgin Olive Oil

✍ Scribed by T. Keceli; M.H. Gordon

Book ID: 108823591
Publisher: Institute of Food Technologists
Year: 2002
Tongue: English
Weight: 438 KB
Volume: 67
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2002.tb09432.x

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