Article citation: Kalua C, Allen M, Bedgood D, Bishop A, Prenzler P, Robards K. Olive oil volatile compounds, flavour development and quality: A critical review. Food Chem. 2007;100(1):273–86.
Link to view/access: http://www.elsevierscitech.com/pdfs/Oliveoilvolatilecompounds.pdf
Beneficial effects of polyphenol-rich olive oil in patients with early atherosclerosis
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