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HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach.
Foods. 2024 Jan 16;13(2):285. doi: 10.3390/foods13020285.
Foods. 2024.
PMID: 38254587
Free PMC article.
Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS-SPME/GC-MS direct method.
da Costa JRO, Dal Bosco SM, Ramos RCS, Machado ICK, Garavaglia J, Villasclaras SS.
da Costa JRO, et al. Among authors: villasclaras ss.
J Food Sci. 2020 Nov;85(11):3764-3775. doi: 10.1111/1750-3841.15467. Epub 2020 Sep 29.
J Food Sci. 2020.
PMID: 32990366
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