Do the technological coadjuvants influence enzymatic activities during olive processing?
Giacomo Squeo(Unknown), Francesco Caponio(University of Bari Aldo Moro), Graziana Difonzo(Institute of Sciences of Food Production), Roccangelo Silletti(University of Bari Aldo Moro), Antonella Pasqualone(University of Bari Aldo Moro), Raffaella Nasti, Carmine Summo(University of Bari Aldo Moro), Carmine Crecchio(University of Bari Aldo Moro), Maddalena Curci(University of Bari Aldo Moro), Vito Michele Paradiso(University of Salento)
CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro)
January 1, 2018
Cited by 0
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