TY  - RPRT
TI  - The decrease of virgin olive oil flavor produced by high malaxation temperature is due to inactivation of hydroperoxide lyase.
AU  - J J Salas
AU  - J Sánchez
PY  - 1999
DO  - 10.1021/jf981261j
UR  - https://pubmed.ncbi.nlm.nih.gov/10552370/
ID  - 10552370
ER  -