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The Effect of Traditional and Innovative Malaxation Techniques and Technologies on the Nutritional and Sensory Quality of Extra Virgin Olive Oil - A Review
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The Effects of Malaxation Temperature and Harvest Time on Chemical Properties of Olive Oils
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High Vacuum Applied in the Malaxation Process in Industrial Plants: Effect on the Extractability and Quality of Extra Virgin Olive Oil
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Complex Effects of Ripening Degree, Kneading Time and Temperature on Phenols, Volatiles and Sensory Quality of Oblica Extra Virgin Olive Oil
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The Effect of Malaxation Conditions on Phenolic Profile and Oxidative Stability of Extra Virgin Olive Oil
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The Effect of High Vacuum Assisted Extraction on Extra Virgin Olive Oil Quality: Effects on Phenolic and Volatile Compounds
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