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  Fatty acid, sterol and polyphenol content in most monovarietal oils of the Spanish East Areas

López-Cortés, I., Salazar García, D. C., Salazar, D. M., & Velázquez-Martí, B. (2014). Fatty acid, sterol and polyphenol content in most monovarietal oils of the Spanish East Areas. In A. De Leonardis (Ed.), Virgin olive oil: Production, composition, uses and benefits for man (pp. 41-68). Hauppauge, NY: Nova Science Publ.

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 Creators:
López-Cortés, Isabel, Author
Salazar García, Domingo Carlos1, 2, Author              
Salazar, Domingo M., Author
Velázquez-Martí, Borja, Author
Affiliations:
1Department of Human Evolution, Max Planck Institute for Evolutionary Anthropology, Max Planck Society, ou_1497673              
2Max Planck Research Group on Plant Foods in Hominin Dietary Ecology, Max Planck Institute for Evolutionary Anthropology, Max Planck Society, Deutscher Platz 6, 04103 Leipzig, DE, ou_1497684              

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Language(s): eng - English
 Dates: 2014
 Publication Status: Published in print
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Title: Virgin olive oil: Production, composition, uses and benefits for man
Source Genre: Book
 Creator(s):
De Leonardis, Antonella, Editor
Affiliations:
-
Publ. Info: Hauppauge, NY : Nova Science Publ.
Pages: - Volume / Issue: - Sequence Number: - Start / End Page: 41 - 68 Identifier: ISBN: 978-1-63117-662-3

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Title: Food and Beverage Consumption and Health
Source Genre: Series
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