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Journal: Molecules, 2020
Volume: 25
Number: 1969

Article: Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours
Authors: by Alessandro Genovese, Ferdinando Mondola, Antonello Paduano and Raffaele Sacchi
Link: https://www.mdpi.com/1420-3049/25/8/1969

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