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|Pastore, Gianni and D'Aloise, Antonio and Lucchetti, Sabrina and Maldini, Mariateresa and Moneta, Elisabetta and Peparaio, Marina and Raffo, Antonio and Sinesio, Fiorella (2014) Effect of oxygen reduction during malaxation on the quality of extra virgin olive oil (Cv. Carboncella) extracted through "two-phase" and "three-phase" centrifugal decanters. LWT - Food Science and Technology, Vol. 59 (1), p. 163-172. ISSN 0023-6438. Article.|