Colquhoun, D M <br/><br/>
Phenolic content of olive oil is reduced in extraction and refining.  [electronic resource] 

 -  Asia Pacific journal of clinical nutrition  Jun 1996 
 - 105-7 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0964-7058