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Oleocanthalic Acid, a Chemical Marker of Olive Oil Aging and Exposure to a High Storage Temperature with Potential Neuroprotective Activity.
J Agric Food Chem. 2018 Jul 18;66(28):7337-7346. doi: 10.1021/acs.jafc.8b00561. Epub 2018 Jul 3.
J Agric Food Chem. 2018.
PMID: 29902916
A New Definition of the Term "High-Phenolic Olive Oil" Based on Large Scale Statistical Data of Greek Olive Oils Analyzed by qNMR.
Diamantakos P, Ioannidis K, Papanikolaou C, Tsolakou A, Rigakou A, Melliou E, Magiatis P.
Diamantakos P, et al. Among authors: tsolakou a.
Molecules. 2021 Feb 19;26(4):1115. doi: 10.3390/molecules26041115.
Molecules. 2021.
PMID: 33669887
Free PMC article.
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