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    Enhancing extra virgin olive oil stability with chemically modified polysaccharides from Lycium barbarum L. leaves: Implications for heat resistance and shelf life

    Enhancing extra virgin olive oil stability with chemically modified polysaccharides from Lycium barbarum L. leaves: Implications for heat resistance and shelf life by Al-Wraikat Majida, Ali Zeshan, Aamer Abubaker Mohamed, Jianke Li, YongFeng Liu

    Published 2025-02-01
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