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bibliographicCitation Cerretani L, Bendini A, Rinaldi M, Paciulli M, Vecchio S, Chiavaro E. DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents. J Oleo Sci. 2012;61(6):303–9. doi: 10.5650/jos.61.303. PMID: 22687775.
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title DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents
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