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“...) were measured. RESULTS: The association between sour and cold stimuli caused a significant decrease...”
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“...) were measured. RESULTS: The association between sour and cold stimuli caused a significant decrease...”
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“...Olive oils may be commercially classified, in a decrease order of quality and economic value...”
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“...Olive oils may be commercially classified, in a decrease order of quality and economic value...”
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“... in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food...”
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“... (limpidity and colour), nose (typicity, intensity and quality) and taste senses (typicity, intensity...”
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“... and texture), and the decrease in Na content was approximately 55 %. Although no significant...”
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“... were observed for group O and decreases for group O-BS. One interesting finding was the high...”
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