Authors:
Di Giovacchino, L
Costantini, N
Serraiocco, A
Surricchio, G
Basti, C
Citation: L. Di Giovacchino et al., Natural antioxidants and volatile compounds of virgin olive oils obtained by two or three-phases centrifugal decanters, EUR J LIPID, 103(5), 2001, pp. 279-285
Authors:
Angerosa, F
Mostallino, R
Basti, C
Vito, R
Citation: F. Angerosa et al., Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds, FOOD CHEM, 68(3), 2000, pp. 283-287
Citation: F. Angerosa et al., Effect of fruit stone removal on the production of virgin olive oil volatile compounds, FOOD CHEM, 67(3), 1999, pp. 295-299
Citation: F. Angerosa et al., Virgin olive oil volatile compounds from lipoxygenase pathway and characterization of some Italian cultivars, J AGR FOOD, 47(3), 1999, pp. 836-839