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The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil.
Squeo, Giacomo; Silletti, Roccangelo; Mangini, Giacomo; Summo, Carmine; Caponio, Francesco.
Afiliación
  • Squeo G; Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari "Aldo Moro", Via Amendola 165/A, 70126 Bari, Italy.
  • Silletti R; Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari "Aldo Moro", Via Amendola 165/A, 70126 Bari, Italy.
  • Mangini G; Institute of Biosciences and Bioresources (IBBR), National Research Council (CNR), Via Amendola 165/A, 70126 Bari, Italy.
  • Summo C; Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari "Aldo Moro", Via Amendola 165/A, 70126 Bari, Italy.
  • Caponio F; Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari "Aldo Moro", Via Amendola 165/A, 70126 Bari, Italy.
Foods ; 10(2)2021 Feb 09.
Article en En | MEDLINE | ID: mdl-33572062
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Italia Pais de publicación: Suiza
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Italia Pais de publicación: Suiza