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Effects of microwave and conventional heating methods with various exposure times on the physical and chemical parameters, fatty acid composition, and sensory properties of extra virgin olive oil

Crossref DOI link: https://doi.org/10.1007/s11694-022-01666-x

Published Online: 2022-10-28

Published Print: 2023-02

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

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