[1]
M. L. M. R. L. M. C. Tenuta, T. Falco, V. S. T. M. Pellicano, and R. Tundis, “Calabrian extra-virgin olive oil from Frantoio cultivar: chemical composition and health properties”, Emirates Journal of Food and Agriculture, vol. 30, no. 7, pp. 631-637, Aug. 2018.