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About this Agricultural and Biological Sciences article
Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil by Rotondi, Annalisa; Bendini, Alessandra; Cerretani, Lorenzo; Mari, Matteo; Lercker, Giovanni; Toschi, Tullia Gallina is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Rotondi, Annalisa; Bendini, Alessandra; Cerretani, Lorenzo; Mari, Matteo; Lercker, Giovanni; Toschi, Tullia Gallina
- Publisher
- American Chemical Society; American Chemical Society (ACS) (ISSN 0021-8561)
- Published
- 2004
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)