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Controlled freeze physics methodology for extra virgin olive oil (EVOO) stabilization
Controlled freeze physics methodology for extra virgin olive oil (EVOO) stabilization
2013
E. Giannakopoulos
D. Zisimopoulos
Christos D. Georgiou
K Argyropoulou
G. Salahas
Keywords:
Biochemistry
Lipid peroxidation
antioxidant capacity
olive oil
Frost (temperature)
Food science
oil quality
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