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As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils

Crossref DOI link: https://doi.org/10.1007/s00217-016-2669-1

Published Online: 2016-03-21

Published Print: 2016-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Baiano, Antonietta

Previtali, Maria Assunta

Viggiani, Ilaria

Varva, Gabriella

Squeo, Giacomo

Paradiso, Vito Michele

Summo, Carmine

Gomes, Tommaso

Caponio, Francesco
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