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Journal: FoodsVolume: 10Number: 227
Article: Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents
- Authors:
- África Fernández-Prior1,
- Alejandra Bermúdez-Oria1 and
- María del Carmen Millán-Linares1
- et al.
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