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Journal: Foods, 2024
Volume: 13
Number: 3073
3073
Article: Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics
Authors: by Davide Nucciarelli, Diego L. García-González, Gianluca Veneziani, Stefania Urbani, Luigi Daidone, Sonia Esposto, Agnese Taticchi, Roberto Selvaggini and Maurizio Servili
Link: https://www.mdpi.com/2304-8158/13/19/3073

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