Article Versions Notes

Veneziani G, García-González DL, Esposto S, Nucciarelli D, Taticchi A, Boudebouz A, Servili M. Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils. Foods. 2023; 12(3):612. https://doi.org/10.3390/foods12030612

Veneziani, Gianluca, Diego L. García-González, Sonia Esposto, Davide Nucciarelli, Agnese Taticchi, Abdelaziz Boudebouz, and Maurizio Servili. 2023. "Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils" Foods 12, no. 3: 612. https://doi.org/10.3390/foods12030612

Veneziani, G., García-González, D. L., Esposto, S., Nucciarelli, D., Taticchi, A., Boudebouz, A., & Servili, M. (2023). Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils. Foods, 12(3), 612. https://doi.org/10.3390/foods12030612