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J Agric Food Chem. 1999 Mar;47(3):809-12.

The decrease of virgin olive oil flavor produced by high malaxation temperature is due to inactivation of hydroperoxide lyase.

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  • 1Instituto de la Grasa, CSIC, Avenida Padre García Tejero 4, 41012 Sevilla, Spain.
PMID:
10552370
[PubMed - indexed for MEDLINE]
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