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Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life

✍ Scribed by F. Caponio; Tommaso Gomes; Antonella Pasqualone

Publisher: Springer
Year: 2001
Tongue: English
Weight: 76 KB
Volume: 212
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s002170000268

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