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Journal: Antioxidants, 2025
Volume: 14
Number: 368

Article: Hydroxytyrosol-Infused Extra Virgin Olive Oil: A Key to Minimizing Oxidation, Boosting Antioxidant Potential, and Enhancing Physicochemical Stability During Frying
Authors: by Taha Mehany, José M. González-Sáiz and Consuelo Pizarro
Link: https://www.mdpi.com/2076-3921/14/3/368

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