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Involvement of antioxidant activity of Lactobacillus plantarum on functional properties of olive phenolic compounds

Crossref DOI link: https://doi.org/10.1007/s13197-015-1912-2

Published Online: 2015-06-19

Published Print: 2015-12

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

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