Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil

标题
Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 54, Issue 2, Pages 2001-2007
出版商
Elsevier BV
发表日期
2013-05-09
DOI
10.1016/j.foodres.2013.04.034

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