Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds

Published 2009 View Full Article

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Title
Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 115, Issue 4, Pages 1381-1388
Publisher
Elsevier BV
Online
2009-01-28
DOI
10.1016/j.foodchem.2009.01.060

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