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2. The presence of oxidizing enzyme activities in virgin olive oil
3. Effect of the Addition of Membrane Processed Olive Mill Waste Water (OMWW) to Extra Virgin Olive Oil
4. Effects of neutralization with lime on the quality of acid olive oil
5. Effects of herbs on hydrolytic and oxidative degradation of olive oil in canned tomatoes
6. Use of the activation energy concept to estimate the quality reduction of packaged olive oil
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