Cite
HARVARD Citation
Purcaro, G. et al. (n.d.). Evaluation of total hydroxytyrosol and tyrosol in extra virgin olive oils. European journal of lipid science and technology. 116 (7), pp. 805-811. [Online].
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Purcaro, G. et al. (n.d.). Evaluation of total hydroxytyrosol and tyrosol in extra virgin olive oils. European journal of lipid science and technology. 116 (7), pp. 805-811. [Online].