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Effect of Salt Addition and Fermentation Time on Phenolics, Microbial Dynamics, Volatile Organic Compounds, and Sensory Properties of the PDO Table Olives of Gaeta (Italy).
Molecules. 2022 Nov 21;27(22):8100. doi: 10.3390/molecules27228100.
Molecules. 2022.
PMID: 36432200
Free PMC article.
Partition behavior of virgin olive oil phenolic compounds in oil-brine mixtures during thermal processing for fish canning.
Sacchi R, Paduano A, Fiore F, Della Medaglia D, Ambrosino ML, Medina I.
Sacchi R, et al. Among authors: ambrosino ml.
J Agric Food Chem. 2002 May 8;50(10):2830-5. doi: 10.1021/jf011526l.
J Agric Food Chem. 2002.
PMID: 11982407
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