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Subjects
Olive oil, Edible Oils and fats, Effect of temperature on, Frying, Oils and fats, edible, Olive, Analysis, Antioxidants, Biochemistry, Chemicals, Food & beverage technology, Food Science, Medical, Nutrition, Oils and fats, Edible, Phenols in the body, Plant bioactive compounds, Plant polyphenols, Polyphenols, TECHNOLOGY & ENGINEERING / Food Science, Technology & Industrial Arts, Technology / Food Industry & Science, Therapeutic use, Vegetable oilsID Numbers
- OLID: OL2952574A
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April 29, 2008 | Created by an anonymous user | initial import |