Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state / A., Bendini; E., Valli; L., Cerretani; Chiavaro, Emma; G., Lercker. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 57:(2009), pp. 10055-10062. [10.1021/jf901813s]
Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state
CHIAVARO, Emma;
2009-01-01
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