Influence of air temperature on drying kinetics and antioxidant potential of olive pomace
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The potential of low temperature extraction method for analysis of polycyclic aromatic hydrocarbons in refined olive and refined pomace olive oils by HPLC/FLD
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 2013
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2013.06.027