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Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene

DOI

571

Citations

31

References

2000

Year

Robert W. Owen, Walter Mier, Attilio Giacosa, William E. Hull, B. Spiegelhalder, Helmut Bartsch
Food and Chemical Toxicology

References

YearCitations

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