Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/51119
Title: Impact of traditional and innovative malaxation techniques and technologies on nutritional and sensory quality of virgin olive oil – A review
Authors: Nardella, Marco
Moscetti, Roberto 
Bedini, Giacomo
Bandiera, Andrea
Chakravartula, Swathi Sirisha Nallan
Massantini, Riccardo 
Journal: FOOD CHEMISTRY ADVANCES 
Issue Date: 2023
URI: http://hdl.handle.net/2067/51119
ISSN: 2772-753X
DOI: 10.1016/j.focha.2022.100163
Rights: Attribution-NonCommercial-NoDerivatives 4.0 International
Appears in Collections:A1. Articolo in rivista

Files in This Item:
File Description SizeFormat Existing users please
1-s2.0-S2772753X22001514-main.pdf1.19 MBAdobe PDF    Request a copy
Show full item record

Page view(s)

4
checked on Apr 17, 2024

Google ScholarTM

Check

Altmetric


This item is licensed under a Creative Commons License Creative Commons