Volume 13, Issue 52 (2016)
FSCT 2016, 13(52): 173-184 |
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Abstract: (4194 Views)
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Keywords: Red pepper, Polyphenolic component, Ultrasonic extraction, Thermal extraction, Virgin olive oil
Received: 2015/05/18 | Accepted: 2016/01/18 | Published: 2016/05/21
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