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An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil |
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| Authors: | Vito M. Paradiso Antonella Pasqualone Carmine Summo Francesco Caponio |
| Affiliation: | Department of Soil, Plant and Food Sciences, University of Bari, Bari, Italy |
| Abstract: | |
| Keywords: | bulk oils free fatty acids oxidation triacylglycerol polymers t omics volatile compounds |