Nucciarelli, D.; GarcÃa-González, D.L.; Veneziani, G.; Urbani, S.; Daidone, L.; Esposto, S.; Taticchi, A.; Selvaggini, R.; Servili, M.
Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics. Foods 2024, 13, 3073.
https://doi.org/10.3390/foods13193073
AMA Style
Nucciarelli D, GarcÃa-González DL, Veneziani G, Urbani S, Daidone L, Esposto S, Taticchi A, Selvaggini R, Servili M.
Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics. Foods. 2024; 13(19):3073.
https://doi.org/10.3390/foods13193073
Chicago/Turabian Style
Nucciarelli, Davide, Diego L. GarcÃa-González, Gianluca Veneziani, Stefania Urbani, Luigi Daidone, Sonia Esposto, Agnese Taticchi, Roberto Selvaggini, and Maurizio Servili.
2024. "Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics" Foods 13, no. 19: 3073.
https://doi.org/10.3390/foods13193073
APA Style
Nucciarelli, D., GarcÃa-González, D. L., Veneziani, G., Urbani, S., Daidone, L., Esposto, S., Taticchi, A., Selvaggini, R., & Servili, M.
(2024). Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics. Foods, 13(19), 3073.
https://doi.org/10.3390/foods13193073
