Impact of Olive Grove Altitude on the Chemical and Sensory Characteristics of Olive Oils from Centenarian Trees

AuthID
 P-01A-VPT
6
Author(s)
Bortoluzzi, L
·
Rodrigues, N
Tipo de Documento
Article
Year published
2026
Publicado
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 252, Número: 2
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Publication Identifiers
SCOPUS: 2-s2.0-105026557175
Wos: WOS:001654838200015
Source Identifiers
ISSN: 1438-2377
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