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: Ranalli, A Sgaramella, A Surricchio, G

Citation: A. Ranalli et al., The new "Cytolase 0" enzyme processing aid improves quality and yields of virgin olive oil, FOOD CHEM, 66(4), 1999, pp. 443-454