Article Versions Notes

Vicario G, Cantini C, Francini A, Raffaelli A, Cifelli M, Domenici V, Sebastiani L. Olive Fruit Ripening Degree and Water Content Relationships with Phenolic Acids and Alcohols, Secoiridoids, Flavonoids and Pigments in Fruit and Oil. Molecules. 2023; 28(19):6943. https://doi.org/10.3390/molecules28196943

Vicario, Giulia, Claudio Cantini, Alessandra Francini, Andrea Raffaelli, Mario Cifelli, Valentina Domenici, and Luca Sebastiani. 2023. "Olive Fruit Ripening Degree and Water Content Relationships with Phenolic Acids and Alcohols, Secoiridoids, Flavonoids and Pigments in Fruit and Oil" Molecules 28, no. 19: 6943. https://doi.org/10.3390/molecules28196943

Vicario, G., Cantini, C., Francini, A., Raffaelli, A., Cifelli, M., Domenici, V., & Sebastiani, L. (2023). Olive Fruit Ripening Degree and Water Content Relationships with Phenolic Acids and Alcohols, Secoiridoids, Flavonoids and Pigments in Fruit and Oil. Molecules, 28(19), 6943. https://doi.org/10.3390/molecules28196943