Work

Sensory and chemical properties of extra virgin olive oils produced in two different Italian regions : Tuscany and Emilia-Romagna

Year: 2008

Type: article

Source: Journal of Food Agriculture & Environment

Authors: Annalisa Rotondi, A. Fabbri, Tommaso Ganino

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2182162337

FWCI: 0.315

Cites: 17

Cited by: 10

Related to: 10