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Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil

✍ Scribed by García-Rodríguez, Rosa; Romero-Segura, Carmen; Sanz, Carlos; Pérez, Ana G.

Book ID: 126664036
Publisher: Elsevier Science
Year: 2015
Tongue: English
Weight: 280 KB
Volume: 171
Category: Article
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2014.09.009

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