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About this Biochemistry, Genetics and Molecular Biology article
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil by Paradiso, Vito M.; Pasqualone, Antonella; Summo, Carmine; Caponio, Francesco is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Biochemistry, Genetics and Molecular Biology.
- Author
- Paradiso, Vito M.; Pasqualone, Antonella; Summo, Carmine; Caponio, Francesco
- Publisher
- John Wiley and Sons; Wiley (John Wiley & Sons); Wiley - V C H Verlag GmbbH & Co.; Wiley (ISSN 1438-7697)
- Published
- 2018
- Language
- EN
- Field
- Biochemistry, Genetics and Molecular Biology (Life Sciences)
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