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Antioxidant
Antioxidant activity
Chemical composition
Extraction
Fatty acid
Fatty acids
Frying
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Oil
Olive
Olive oil
Oxidation
Oxidative stability
Phenolic compounds
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Author Details
Author Details
Abd-El-Aziz, N., Department of Food Technology Agriculture Research Center, Ministry of Agriculture, Egypt
Vol 48, No 6 (1997)
- Research
Influence of microwaves on olive oil stability
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