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1. Evolution of the quality and sensory characteristics of extra virgin olive oil as affected by phenolic content during long‐time storage at room temperature

Author

Averbuch, Natália Cristina, primary, Silva, Lucas Tolio, additional, Cavalcante, Luana Souza, additional, Machado, Isabel Cristina Kasper, additional, dos Santos, Sara Oberlaender, additional, Nogueira, Júlia Leão, additional, Scheid, Camila, additional, Merib, Josias, additional, and Garavaglia, Juliano, additional

Published
2023
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