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Journal: Foods, 2021
Volume: 10
Number: 2906

Article: Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods
Authors: by María-Victoria Ruiz-Méndez, Gloria Márquez-Ruiz, Francisca Holgado and Joaquín Velasco
Link: https://www.mdpi.com/2304-8158/10/12/2906

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