Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils
| Publication | Article in Food Chemistry, published February 2016 |
|---|---|
| Authors | Francesco Caponio, Viviana Durante, Gabriella Varva, Roccangelo Silletti, Maria Assunta Previtali...[ show more ] |
This is the public page for a publication record in Dimensions, a free research insights platform that brings together information about funding, scholarly outputs, policy, patents and grants.
Loading metrics…