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

European Journal of Lipid Science and Technology,Volume 0, Issue ja, -Not available-.

Source: European Journal of Lipid Science and Technology - July 17, 2018 Category: Lipidology Authors: Chiara Sanmartin , Francesca Venturi , Monica Macaluso , Anita Nari , Mike Frank Quartacci , Cristina Sgherri , Guido Flamini , Isabella Taglieri , Roberta Ascrizzi , Gianpaolo Andrich , Angela Zinnai Source Type: research