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The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil

✍ Scribed by Taticchi, Agnese; Esposto, Sonia; Veneziani, Gianluca; Urbani, Stefania; Selvaggini, Roberto; Servili, Maurizio

No coin nor oath required. For personal study only.

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