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A preliminary study on the authentication and traceability of extra virgin olive oil made from Taggiasca olives by means of trace and ultra-trace elements distribution.
Food Chem. 2019 Nov 15;298:125047. doi: 10.1016/j.foodchem.2019.125047. Epub 2019 Jun 19.
Food Chem. 2019.
PMID: 31261012
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