Cite
HARVARD Citation
Trapani, S. et al. (2017). Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts. Journal of food engineering. pp. 24-34. [Online].
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Trapani, S. et al. (2017). Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts. Journal of food engineering. pp. 24-34. [Online].