Cite
HARVARD Citation
Genovese, A. et al. (2019). Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS. Food research international. p. . [Online].
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Genovese, A. et al. (2019). Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS. Food research international. p. . [Online].