Butylated hydroxytoluene (BHT) emitted by fungi naturally occurring in olives during their pre-processing storage for improving olive oil stability

Ines Gharbi, Manel Issaoui, Sinda El Gharbi, Nour-Eddine Gazzeh, Meriem Tekeya, Beligh Mechri, Guido Flamini, Mohamed Hammami
  • European Journal of Lipid Science and Technology, July 2017, Wiley
  • DOI: 10.1002/ejlt.201600343

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http://dx.doi.org/10.1002/ejlt.201600343

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