Phenolic profile of oils obtained from “horchata” by-products assisted by supercritical-CO2 and its relationship with antioxidant and lipid oxidation parameters: Triple TOF-LC-MS-MS characterization
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| Description | scholarly article by Elena Roselló-Soto et al published February 2019 in Food Chemistry |
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author: Francisco J. Barba Belén Gómez |
| Publication date | February 2019 |
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