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Characterization of olive oils used as medium in canned fish
Ana Miklavčič Višnjevec, Bojan Butinar, Matthew Schwarzkopf, Milena Bučar-Miklavčič, 2020, original scientific article

Keywords: canned fish, olive oil, phenolic compounds
Published in RUP: 02.07.2020; Views: 4544; Downloads: 130
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