Sfoglia per Autore
Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours.
2020-01-01 Genovese, Alessandro; Mondola, Ferdinando; Paduano, Antonello; Sacchi, Raffaele
Profile of enzyme in drupe of oueslati's cv. olives during ripening phases: A support method implementation in the production of extra virgin olive oil
2022-01-01 Hachicha Hbaieb, R.; Kotti, F.; Paduano, A.; Crupi, P.; Clodoveo, M. L.; Sacchi, R.; Gargouri, M.
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours. | 1-gen-2020 | Genovese, Alessandro; Mondola, Ferdinando; Paduano, Antonello; Sacchi, Raffaele | |
Profile of enzyme in drupe of oueslati's cv. olives during ripening phases: A support method implementation in the production of extra virgin olive oil | 1-gen-2022 | Hachicha Hbaieb, R.; Kotti, F.; Paduano, A.; Crupi, P.; Clodoveo, M. L.; Sacchi, R.; Gargouri, M. |
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