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Journal of Food Quality
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2020
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Article
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Fig 8
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Research Article
By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter
Figure 8
Evolution of FTAM butter populations as a function of time. (a) Samples stored at 25°C. (b) Samples stored at 60°C.
(a)
(b)