Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/32798| Title: | Effects of variety and olive ripeness on nutritional quality and oxidative stability of extra virgin olive oils | Authors: | Esti, Marco Cinquanta, L. Panfili, G. Manzi, P. Marconi, S. Pizzoferrato, L. |
Journal: | JOURNAL OF FOOD, AGRICULTURE & ENVIRONMENT | Issue Date: | 2004 | URI: | http://hdl.handle.net/2067/32798 |
| Appears in Collections: | A1. Articolo in rivista |
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