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Article citation: Li X, Bremer G, Connel K, et al. Changes in chemical compositions of olive oil under different heating temperatures similar to cooking. Journal of Food Chemistry and Nutrition. 2016;4(1):7–15.

Link to view/access: http://escijournals.net/index.php/JFCN/article/view/1532/866#.WhSPAEqWY2w

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