Virgin olive oil ‐ Chemical implications on quality and health
Author:
Affiliation:
1. Department of Food Science and Agricultural Chemistry, McGill University Québec, Canada
2. Instituto de la Grasa, Spanish National Research Council (CSIC), Sevilla, Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200700262
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