Industrial strategies to reduce acrylamide formation in californian-style green ripe olives

1. Martín-Vertedor, D.
2. Fernández, A.
3. Mesías, M.
4. Martíne, M.
5. Díaz, M.
6. Martín-Tornero, E.

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DOI: 10.3390/FOODS9091202 GOOGLE SCHOLAR lock_openOpen access editor

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