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Olive Oil Phenolic Compounds as Antioxidants in Functional Foods: Description, Sources and Stability

Lipid Oxidation in Food and Biological Systems Pub Date : 1900-01-01 DOI:10.1007/978-3-030-87222-9_19
Marlene Costa, F. Paiva‐Martins
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Lipid Oxidation in Food and Biological Systems
Lipid Oxidation in Food and Biological Systems
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