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Journal: MoleculesVolume: 28Number: 4247
Article: Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process
- Authors:
- Dominik Kmiecik1,*,
- Monika Fedko2 and
- Justyna Małecka3
- et al.
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