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Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil
Rotondi, Annalisa, Bendini, Alessandra, Cerretani, Lorenzo, Mari, Matteo, Lercker, Giovanni, Toschi, Tullia GallinaVolume:
52
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf049845a
Date:
June, 2004
File:
PDF, 100 KB
english, 2004