Published in
Elsevier, LWT - Food Science and Technology, (140), p. 110711, 2021
DOI: 10.1016/j.lwt.2020.110711
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Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil
Journal article published in 2020 by
Marwa Cherif,
Nuno Rodrigues,
Ana C. A. Veloso 
,
Khalil Zaghdoudi,
José Alberto Pereira,
António M. Peres
,
Khalil Zaghdoudi,
José Alberto Pereira,
António M. Peres
This paper is made freely available by the publisher.
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