Article Versions Notes

Mousavi S, Mariotti R, Stanzione V, Pandolfi S, Mastio V, Baldoni L, Cultrera NGM. Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions. Foods. 2021; 10(8):1945. https://doi.org/10.3390/foods10081945

Mousavi, Soraya, Roberto Mariotti, Vitale Stanzione, Saverio Pandolfi, Valerio Mastio, Luciana Baldoni, and Nicolò G. M. Cultrera. 2021. "Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions" Foods 10, no. 8: 1945. https://doi.org/10.3390/foods10081945

Mousavi, S., Mariotti, R., Stanzione, V., Pandolfi, S., Mastio, V., Baldoni, L., & Cultrera, N. G. M. (2021). Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions. Foods, 10(8), 1945. https://doi.org/10.3390/foods10081945