, D.I.S.T.A.M., Sez. di Industrie e Tecnologie Alimentan, Universitá degli Studi di Firenze, Italy

• Grasas y Aceites Vol. 50 No. 1 (1999) - Research
  Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.
  Abstract  PDF
• Grasas y Aceites Vol. 50 No. 6 (1999) - Research
  Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.
  Abstract  PDF