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Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years

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Phenolic Extracts from Wild Olive Leaves and Their Potential as Edible Oils Antioxidants

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Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability

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Analytical Evaluation and Antioxidant Properties of Some Secondary Metabolites in Northern Italian Mono- and Multi-Varietal Extra Virgin Olive Oils (EVOOs) from Early and Late Harvested Olives

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