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XML Changes of oil content and total polyphenol in three varieties of olives during the course of maturation

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XML Olive oil in the diet of obese children

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XML Effect of climate of the growth of the olives fruit on the pigments of the Irainian extra virgin olive oils

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XML Physico-chemical properties and nutritional indexes of cultivars during table olive processing

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XML Effect of the temperature on ∆ECN42 of Iranian olive oil

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XML The effect of carotenoids content on the oxidative stability of Iranian extra virgin olive oils

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XML Evaluation of oxidative stability of olive oil

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XML The role of national and international standards on quality and purity criteria for olive oil.

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XML Effect of rosemary, oregano and mint powders on oxidative stability and fatty acid profile of olive oil

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