Authors:
Ranalli, A
Contento, S
Schiavone, C
Simone, N
Citation: A. Ranalli et al., Malaxing temperature affects volatile and phenol composition as well as other analytical features of virgin olive oil, EUR J LIPID, 103(4), 2001, pp. 228-238
Authors:
Ranalli, A
Cabras, P
Iannucci, E
Contento, S
Citation: A. Ranalli et al., Lipochromes, vitamins, aromas and other components of virgin olive oil areaffected by processing technology, FOOD CHEM, 73(4), 2001, pp. 445-451
Authors:
Angerosa, F
Breas, O
Contento, S
Guillou, C
Reniero, F
Sada, E
Citation: F. Angerosa et al., Application of stable isotope ratio analysis to the characterization of the geographical origin of olive oils, J AGR FOOD, 47(3), 1999, pp. 1013-1017