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Journal: Foods, 2021
Volume: 10
Number: 227

Article: Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents
Authors: by África Fernández-Prior, Alejandra Bermúdez-Oria, María del Carmen Millán-Linares, Juan Fernández-Bolaños, Juan Antonio Espejo-Calvo and Guillermo Rodríguez-Gutiérrez
Link: https://www.mdpi.com/2304-8158/10/2/227

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