Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View

Chiara Sanmartin, Francesca Venturi, Monica Macaluso, Anita Nari, Mike F. Quartacci, Cristina Sgherri, Guido Flamini, Isabella Taglieri, Roberta Ascrizzi, Gianpaolo Andrich, Angela Zinnai
  • European Journal of Lipid Science and Technology, August 2018, Wiley
  • DOI: 10.1002/ejlt.201800156

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http://dx.doi.org/10.1002/ejlt.201800156

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