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Maggio, R.M., Valli, E., Bendini, A., Gómez-Caravaca, A.M., Toschi, T.G. and Cerretani, L. (2011) A Spectroscopic and Chemometric Study of Virgin Olive Oils Subjected to Thermal Stress. Food Chemistry, 127, 216-221.
https://doi.org/10.1016/j.foodchem.2010.12.018

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