Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction
- 21 October 2003
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 85 (3) , 357-364
- https://doi.org/10.1016/j.foodchem.2003.07.012
Abstract
No abstract availableKeywords
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