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Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing

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Last updated 04 fevereiro 2025
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
The reduction curve of the % remaining DPPH Å as a function of the
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Phenolic compounds determined in leaves. Variation (%) of the phenolic
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
On Food and Cooking: The Science and Lore by McGee, Harold
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Transformation of carotenoids during the table olive fermentation
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Plants, Free Full-Text
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
Fermentation, Free Full-Text
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
PDF) Fatty acid profile, sugar composition, and antioxidant compounds of table olives as affected by different treatments
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
PDF) Microbial and Chemical Characterization of Natural-Style Green Table Olives from the Gordal, Hojiblanca and Manzanilla Cultivars
Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing
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