Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives

por Grassi, Silvia, Jolayemi, Olusola Samuel, Giovenzana, Valentina, Tugnolo, Alessio, Squeo, Giacomo, Conte, Paola, De Bruno, Alessandra, Flamminii, Federica, Casiraghi, Ernestina, Alamprese, Cristina
Publicado 2021

Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste

por Pampuri, Alessia, Casson, Andrea, Alamprese, Cristina, Di Mattia, Carla Daniela, Piscopo, Amalia, Difonzo, Graziana, Conte, Paola, Paciulli, Maria, Tugnolo, Alessio, Beghi, Roberto, Casiraghi, Ernestina, Guidetti, Riccardo, Giovenzana, Valentina
Publicado 2021