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Influence of crystallization on the oxidative stability of extra virgin olive oil

Sonia Calligaris1, Silvia Sovrano, Lara Manzocco

  • 1Dipartimento di Scienze degli Alimenti, University of Udine, via Marangoni 97, 33100 Udine, Italy. sonia.calligaris@uniud.it

Journal of Agricultural and Food Chemistry
|January 19, 2006
PubMed

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