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A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes.
Food Chem. 2019 May 1;279:426-434. doi: 10.1016/j.foodchem.2018.12.029. Epub 2018 Dec 13.
Food Chem. 2019.
PMID: 30611510
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality.
Veneziani G, Esposto S, Taticchi A, Selvaggini R, Sordini B, Lorefice A, Daidone L, Pagano M, Tomasone R, Servili M.
Veneziani G, et al. Among authors: lorefice a.
Front Nutr. 2019 Sep 4;6:134. doi: 10.3389/fnut.2019.00134. eCollection 2019.
Front Nutr. 2019.
PMID: 31555654
Free PMC article.
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