The addition of Capsicum baccatum to Calabrian monovarietal extra virgin olive oils leads to flavoured olive oils with enhanced oxidative stability

Published 2021 View Full Article

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Title
The addition of Capsicum baccatum to Calabrian monovarietal extra virgin olive oils leads to flavoured olive oils with enhanced oxidative stability
Authors
Keywords
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Journal
ITALIAN JOURNAL OF FOOD SCIENCE
Volume 33, Issue 1, Pages 61-72
Publisher
Codon Publications
Online
2021-02-23
DOI
10.15586/ijfs.v33i1.1937

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