Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached, and deodorized olive oil
- 1 October 1995
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 72 (10) , 1131-1137
- https://doi.org/10.1007/bf02540978
Abstract
No abstract availableKeywords
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