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Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storage

Ramón Aparicio-Ruiz1, María Roca, Beatriz Gandul-Rojas

  • 1Department of Food Biotechnology, Instituto de la Grasa, CSIC, Sevilla, Spain. aparicioruiz@cica.es

Journal of Agricultural and Food Chemistry
|June 20, 2012
PubMed

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