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Figure 9: 4-hydroxytyrosol ultraviolet–visible absorbance spectrum peak at 280 nm (Klen TJ. Olive fruit phenols in olive oil processing: the fate and antioxidant potential. Thesis, University of Nova Gorica, Nova Gorica, Slovenia; 2014)

Figure 9: 4-hydroxytyrosol ultraviolet–visible absorbance spectrum peak at 280 nm (Klen TJ. Olive fruit phenols in olive oil processing: the fate and antioxidant potential. Thesis, University of Nova Gorica, Nova Gorica, Slovenia; 2014)