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Role of the polyphenol content on the structuring behavior ..:
Ciuffarin, Francesco
;
Alongi, Marilisa
;
Peressini, Donatella
...
Food Chemistry. 412 (2023) - p. 135572 , 2023
Link:
https://doi.org/10.1016/j.foodchem.2023.135572
RT Journal T1
Role of the polyphenol content on the structuring behavior of liposoluble gelators in extra virgin olive oil
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.135572&Exemplar=1&LAN=DE A1 Ciuffarin, Francesco A1 Alongi, Marilisa A1 Peressini, Donatella A1 Barba, Luisa A1 Lucci, Paolo A1 Calligaris, Sonia PB Elsevier BV YR 2023 SN 0308-8146 JF Food Chemistry VO 412 SP 135572 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.135572 DO https://doi.org/10.1016/j.foodchem.2023.135572 SF ELIB - SuUB Bremen
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