Olives and Olive Oil as Functional Foods (Bioactivity, Chemistry and Processing) || Antiatherogenic Properties of Olive Oil Glycolipids
- 作者Shahidi, Fereidoon; Kiritsakis, Apostolos
- 文件大小603.96KB
- 发表时间2017
- DOI10.1002/9781119135340.ch25
- 页码471-481
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