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The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat

The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat

Article citation:  Martini S, Cavalchi M, Conte A and Tagliazucchi D. The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat. Food Res Int. 2018;109:82-90. doi: 10.1016/j.foodres.2018.04.031

 

Link to view/access: https://www.sciencedirect.com/science/article/pii/S0963996918303016?via%3Dihub