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Article citation: Mulinacci N, Giaccherini C, Ieri F, Innocenti M, Romani A, Vincieri FF. Evaluation of lignans and free and linked hydroxy‐tyrosol and tyrosol in extra virgin olive oil after hydrolysis processes. J Sci Food Agric. 2006;86(5):757–64.

Link to view/access: http://onlinelibrary.wiley.com/doi/10.1002/jsfa.2411/full

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