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Journal: FoodsVolume: 14Number: 3822
Article: Assessment of the Functional Quality of Extra Virgin Olive Oil: Green Extraction of Phenolic Compounds Using Ethyl Lactate
- Authors:
- Chrysostomos Tsitsipas1,
- Athanasios Gerasopoulos2 and
- Nikolaos Nenadis2
- et al.
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