Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency
Crossref DOI link: https://doi.org/10.1007/s11130-016-0528-7
Published Online: 2016-02-06
Published Print: 2016-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Clodoveo, Maria Lisa
Dipalmo, Tiziana
Crupi, Pasquale
Durante, Viviana
Pesce, Vito
Maiellaro, Isabella
Lovece, Angelo
Mercurio, Annalisa
Laghezza, Antonio
Corbo, Filomena
Franchini, Carlo
Text and Data Mining valid from 2016-02-06