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Journal: Foods, 2022
Volume: 11
Number: 2256
Article:
Characterization and Quantification of Capsaicinoids and Phenolic Compounds in Two Types of Chili Olive Oils, Using HPLC/MS
Authors:
by
Tilen Zamljen, Ana Slatnar, Metka Hudina, Robert Veberic and Aljaž Medic
Link:
https://www.mdpi.com/2304-8158/11/15/2256
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