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Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil |
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| Authors: | Rotondi Annalisa Bendini Alessandra Cerretani Lorenzo Mari Matteo Lercker Giovanni Toschi Tullia Gallina |
| Institution: | Institute of Biometeorology, National Research Council, Via Gobetti 101, 40129 Bologna, Italy. a.rotondi@ibimet.cnr.it |
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