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Rahmani H, El Farissi H, Azar F-Z, Danoun K, Cacciola F, Kasmi AE, Hammoudani YE, Dimane F. Technological Approaches for Olive Oil Flavoring and Their Impact on Oxidative Stability and Nutritional Quality: A Review. Molecules. 2026; 31(19):3507. https://doi.org/10.3390/molecules31193507

Rahmani, Hiba, Hammadi El Farissi, Fatima-Zahra Azar, Karim Danoun, Francesco Cacciola, Achraf El Kasmi, Yahya El Hammoudani, and Fouad Dimane. 2026. "Technological Approaches for Olive Oil Flavoring and Their Impact on Oxidative Stability and Nutritional Quality: A Review" Molecules 31, no. 19: 3507. https://doi.org/10.3390/molecules31193507

Rahmani, H., El Farissi, H., Azar, F.-Z., Danoun, K., Cacciola, F., Kasmi, A. E., Hammoudani, Y. E., & Dimane, F. (2026). Technological Approaches for Olive Oil Flavoring and Their Impact on Oxidative Stability and Nutritional Quality: A Review. Molecules, 31(19), 3507. https://doi.org/10.3390/molecules31193507