Effect of green Spanish-style processing (Manzanilla and Hojiblanca) on the quality parameters and fatty acid and triacylglycerol compositions of olive fat.
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| Description | scientific article published on 24 April 2015 |
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author: Amparo Cortés-Delgado Antonio Garrido Fernández Antonio López-López |
| Publication date | April 24, 2015 |
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