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R. Cheikhousman, M. Zude, D. Jouan-Rimbaud Bouveresse, C. L. Léger, D. N. Rutledge and I. Birlouez-Aragon, “Fluorescence Spectroscopy for Monitoring Deterioration of Extra Virgin Olive Oil during Heating,” Analytical and Bioanalytical Chemistry, Vol. 382, No. 6, 2005, pp. 1438- 1443. doi:10.1007/s00216-005-3286-1

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