Article Versions Notes

Grassi S, Jolayemi OS, Giovenzana V, Tugnolo A, Squeo G, Conte P, De Bruno A, Flamminii F, Casiraghi E, Alamprese C. Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives. Foods. 2021; 10(5):1042. https://doi.org/10.3390/foods10051042

Grassi, Silvia, Olusola Samuel Jolayemi, Valentina Giovenzana, Alessio Tugnolo, Giacomo Squeo, Paola Conte, Alessandra De Bruno, Federica Flamminii, Ernestina Casiraghi, and Cristina Alamprese. 2021. "Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives" Foods 10, no. 5: 1042. https://doi.org/10.3390/foods10051042

Grassi, S., Jolayemi, O. S., Giovenzana, V., Tugnolo, A., Squeo, G., Conte, P., De Bruno, A., Flamminii, F., Casiraghi, E., & Alamprese, C. (2021). Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives. Foods, 10(5), 1042. https://doi.org/10.3390/foods10051042