The decrease of virgin olive oil flavor produced by high malaxation temperature is due to inactivation of hydroperoxide lyase.

@article{Salas1999TheDO,
  title={The decrease of virgin olive oil flavor produced by high malaxation temperature is due to inactivation of hydroperoxide lyase.},
  author={Joaqu{\'i}n J. Salas and Jacinto S{\'a}nchez},
  journal={Journal of agricultural and food chemistry},
  year={1999},
  volume={47 3},
  pages={809-12}
}

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