Chapter 78 - The Oxidative State of Olive Oil Used in Bakery Products with Special Reference to Focaccia
| Autor: | Gomes, Tommaso, Delcuratolo, Debora, Paradiso, Vito Michele, Nasti, Raffaella |
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| Zdroj: | In Olives and Olive Oil in Health and Disease Prevention 2010:745-753 |
| Databáze: | ScienceDirect |
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