Cite
HARVARD Citation
Andreou, V. et al. (2017). Shelf-life evaluation of virgin olive oil extracted from olives subjected to nonthermal pretreatments for yield increase. Innovative food science & emerging technologies. pp. 52-57. [Online].
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Andreou, V. et al. (2017). Shelf-life evaluation of virgin olive oil extracted from olives subjected to nonthermal pretreatments for yield increase. Innovative food science & emerging technologies. pp. 52-57. [Online].