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Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing

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Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Applied Sciences, Free Full-Text
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Production process flow charts for Spanish-style green olives
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Fermentation, Free Full-Text
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
A method for gaining a deeper insight into the aroma profile of olive oil
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Frontiers The clinical impact of an extra virgin olive oil enriched mediterranean diet on metabolic syndrome: Lights and shadows of a nutraceutical approach
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Foods, Free Full-Text
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Antonio GARRIDO FERNÁNDEZ, Senior Researcher, Doctor of Philosophy, Spanish National Research Council, Madrid, CSIC, Food Biotechnoklogy
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Oxidative Stability of Vegetal Oil-Based Lubricants
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Plants, Free Full-Text
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Foods, Free Full-Text
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