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

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Salazar García,  Domingo Carlos
Department of Human Evolution, Max Planck Institute for Evolutionary Anthropology, Max Planck Society;
Max Planck Research Group on Plant Foods in Hominin Dietary Ecology, Max Planck Institute for Evolutionary Anthropology, Max Planck Society;

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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.


Cite as: http://hdl.handle.net/11858/00-001M-0000-0024-E325-5
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