Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras”
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| Description | article by Anabela Sousa et al published May 2008 in Lebensmittel-Wissenschaft & Technologie |
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author: Anabela Sousa Oliveira Albino Bento José A. Pereira Lillian Barros |
| Publication date | May 2008 |
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