Article Versions Notes

Ascrizzi R, Taglieri I, Sgherri C, Flamini G, Macaluso M, Sanmartin C, Venturi F, Quartacci MF, Pistelli L, Zinnai A. Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients. Molecules. 2019; 24(1):65. https://doi.org/10.3390/molecules24010065

Ascrizzi, Roberta, Isabella Taglieri, Cristina Sgherri, Guido Flamini, Monica Macaluso, Chiara Sanmartin, Francesca Venturi, Mike Frank Quartacci, Luisa Pistelli, and Angela Zinnai. 2019. "Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients" Molecules 24, no. 1: 65. https://doi.org/10.3390/molecules24010065

Ascrizzi, R., Taglieri, I., Sgherri, C., Flamini, G., Macaluso, M., Sanmartin, C., Venturi, F., Quartacci, M. F., Pistelli, L., & Zinnai, A. (2019). Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients. Molecules, 24(1), 65. https://doi.org/10.3390/molecules24010065