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The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils
The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils
2019
Monica Macaluso
Chiara Sanmartin
Isabella Taglieri
G. Flamini
Laura Pistelli
A Bianchi
M Bernardi
Cristina Sgherri
F. Mencarelli
A Zinnai
F. Venturi
Keywords:
Chemistry
Food science
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