Oxidative stability of olive oil and its polyphenolic compounds after boiling vegetable process

Published 2010 View Full Article

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Title
Oxidative stability of olive oil and its polyphenolic compounds after boiling vegetable process
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 9, Pages 1336-1344
Publisher
Elsevier BV
Online
2010-05-25
DOI
10.1016/j.lwt.2010.05.013

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