Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid

Published 2017 View Full Article

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Title
Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid
Authors
Keywords
-
Journal
GRASAS Y ACEITES
Volume 68, Issue 1, Pages 178
Publisher
Departmento de Publicaciones del CSIC
Online
2017-03-01
DOI
10.3989/gya.0940162

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