Article Versions Notes

Breschi C, Cecchi L, Mattagli F, Zanoni B, Ugolini T, Ieri F, Calamai L, Bellumori M, Mulinacci N, Boncinelli F, et al. Chemical, Sensory, and Nutraceutical Profiling, and Shelf-Life Assessment of High-Quality Extra Virgin Olive Oil Produced in a Local Area near Florence (Italy). Molecules. 2025; 30(13):2811. https://doi.org/10.3390/molecules30132811

Breschi, Carlotta, Lorenzo Cecchi, Federico Mattagli, Bruno Zanoni, Tommaso Ugolini, Francesca Ieri, Luca Calamai, Maria Bellumori, Nadia Mulinacci, Fabio Boncinelli, and et al. 2025. "Chemical, Sensory, and Nutraceutical Profiling, and Shelf-Life Assessment of High-Quality Extra Virgin Olive Oil Produced in a Local Area near Florence (Italy)" Molecules 30, no. 13: 2811. https://doi.org/10.3390/molecules30132811

Breschi, C., Cecchi, L., Mattagli, F., Zanoni, B., Ugolini, T., Ieri, F., Calamai, L., Bellumori, M., Mulinacci, N., Boncinelli, F., Canuti, V., & Menghini, S. (2025). Chemical, Sensory, and Nutraceutical Profiling, and Shelf-Life Assessment of High-Quality Extra Virgin Olive Oil Produced in a Local Area near Florence (Italy). Molecules, 30(13), 2811. https://doi.org/10.3390/molecules30132811