Published in
Elsevier, Food Chemistry, (311), p. 126044, 2020
DOI: 10.1016/j.foodchem.2019.126044
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Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions
Journal article published in 2020 by
Sonia Esposto 
,
Roberto Selvaggini,
Agnese Taticchi,
Gianluca Veneziani,
Beatrice Sordini,
Maurizio Servili
,
Roberto Selvaggini,
Agnese Taticchi,
Gianluca Veneziani,
Beatrice Sordini,
Maurizio Servili
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