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Keywords
Antioxidant
Bioactive Compounds
DPPH
Ficus carica
Mineral content
Olive oil
Organic Food
Traditional dishes
Vegetables
altitude
chain
flavonoids
fruits
heating conditions
honey
oleocanthal
phenolic compounds
physico-chemical
quality
quality parameters
total polyphenols
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Journal of Food Chemistry and Nutrition
ISSN: 2307-4124 (Online), 2308-7943 (Print)
© EScience Press. All Rights Reserved.
