The effects of harvest and extraction methods on the antioxidant content (phenolics, α-tocopherol, and β-carotene) in virgin olive oil (Q59158151)

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The effects of harvest and extraction methods on the antioxidant content (phenolics, α-tocopherol, and β-carotene) in virgin olive oil
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    The effects of harvest and extraction methods on the antioxidant content (phenolics, α-tocopherol, and β-carotene) in virgin olive oil (English)
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    E. Gimeno
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    A.I. Castellote
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    R.M. Lamuela-Raventós
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    M.C. De la Torre
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    M.C. López-Sabater
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    August 2002
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    78
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    2
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    207-211
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