{"identifier":"nobleid:/w1/20260517/6CE03CCD","arkIdentifier":"ark:/48914/w1/20260517/6CE03CCD","version":1,"workTitle":"Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil.","workType":"Journal Article","authors":"Rosa García-Rodríguez, Carmen Romero-Segura, Carlos Sanz, Ana G Pérez","description":null,"workUrl":null,"existingDoi":"10.1016/j.foodchem.2014.09.009","createdAt":"2026-05-17T11:50:48.305652Z","canonicalUrl":"https://nobleid.org/ark:/48914/w1/20260517/6CE03CCD.v1"}