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Veneziani G, Nucciarelli D, Taticchi A, Esposto S, Selvaggini R, Tomasone R, Pagano M, Servili M. Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars. Foods. 2021; 10(7):1578. https://doi.org/10.3390/foods10071578

Veneziani, Gianluca, Davide Nucciarelli, Agnese Taticchi, Sonia Esposto, Roberto Selvaggini, Roberto Tomasone, Mauro Pagano, and Maurizio Servili. 2021. "Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars" Foods 10, no. 7: 1578. https://doi.org/10.3390/foods10071578

Veneziani, G., Nucciarelli, D., Taticchi, A., Esposto, S., Selvaggini, R., Tomasone, R., Pagano, M., & Servili, M. (2021). Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars. Foods, 10(7), 1578. https://doi.org/10.3390/foods10071578