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Dispersed free phytosterols as structuring agents in lipid systems with reduced saturated fat
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Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy
R. Aparicio, Noelia Tena Pajuelo, Inmaculada Romero, Diego Luis García González, María Teresa Morales Millán
Quality characteristics and thermal behavior of buriti (Mauritia flexuosa L.) oil
M. L.F. Freitas, R. C. Chisté, T. C. Polachini, L. A.C.Z. Sardella, Caroline Pereira Moura Aranha, A. P. B. Ribeiro, V. R. Nicoletti Telis
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