Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. (Q34171691)
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scientific article
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. |
scientific article |
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Changes in phenolic composition and antioxidant activity of virgin olive oil during frying (English)
Michael H Gordon
1 January 2003