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In recent years it has been confirmed that the consumption of olive oil prevents the oxidation of biomolecules owing to its monounsaturated fatty acids (MUFA) and phenolic content. The main objective of the study was to develop an ultra-high-performa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::a2b15e518a41168088cd33a4a1d4e3bc
https://pubmed.ncbi.nlm.nih.gov/25425119

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