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Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives
Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives
2020
A. Fernandez
M.I. Talaverano
Francisco Pérez-Nevado
Emanuele Boselli
A. M. Cordeiro
Sara Martillanes
Roberta Foligni
Daniel Martín Vertedor
Keywords:
Hydrostatic pressure
Food science
Acrylamide
Bioavailability
Chemistry
Correction
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