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Year | Number of Results |
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2004 | 1 |
2008 | 1 |
2014 | 1 |
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Page 1
Polycyclic aromatic hydrocarbons and olive pomace oil.
J Agric Food Chem. 2004 Apr 7;52(7):2123-32. doi: 10.1021/jf035259q.
J Agric Food Chem. 2004.
PMID: 15053562
Complexity and uniqueness of the aromatic profile of smoked and unsmoked Herreño cheese.
Palencia G, Ibargoitia ML, Fresno M, Sopelana P, Guillén MD.
Palencia G, et al.
Molecules. 2014 Jun 12;19(6):7937-58. doi: 10.3390/molecules19067937.
Molecules. 2014.
PMID: 24927365
Free PMC article.
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Evidence of the formation of light polycyclic aromatic hydrocarbons during the oxidation of edible oils in closed containers at room temperature.
Guillén MD, Goicoechea E, Palencia G, Cosmes N.
Guillén MD, et al. Among authors: palencia g.
J Agric Food Chem. 2008 Mar 26;56(6):2028-33. doi: 10.1021/jf072974h. Epub 2008 Mar 5.
J Agric Food Chem. 2008.
PMID: 18318493
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