@misc{indiciae7ecacc81af12,
  title = {The decrease of virgin olive oil flavor produced by high malaxation temperature is due to inactivation of hydroperoxide lyase.},
  author = {J J Salas and J Sánchez},
  year = {1999},
  doi = {10.1021/jf981261j},
  url = {https://pubmed.ncbi.nlm.nih.gov/10552370/},
  note = {Source identifier: 10552370}
}