The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability

Miho, H. ; Moral, J. ; López-González, M.A. ; Díez, C.M. ; Priego-Capote, F.

Food chemistry, 2020-06, Vol.314, p.126183-126183, Article 126183 [Periódico revisado por pares]

England: Elsevier Ltd

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