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Journal: Foods, 2025
Volume: 14
Number: 1472
Article:
The Textural Properties of Extra Virgin Olive Oil (EVOO)-Hydrocolloid Beads and the Quality Parameters of Bosana EVOO as a Preservation Liquid During Bead Shelf Life
Authors:
by
Maria Grazia Farbo, Elisabetta Avitabile, Costantino Fadda and Roberto Cabizza
Link:
https://www.mdpi.com/2304-8158/14/9/1472
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