Article Versions Notes

Aprile A, Negro C, Sabella E, Luvisi A, Nicolì F, Nutricati E, Vergine M, Miceli A, Blando F, De Bellis L. Antioxidant Activity and Anthocyanin Contents in Olives (cv Cellina di Nardò) during Ripening and after Fermentation. Antioxidants. 2019; 8(5):138. https://doi.org/10.3390/antiox8050138

Aprile, Alessio, Carmine Negro, Erika Sabella, Andrea Luvisi, Francesca Nicolì, Eliana Nutricati, Marzia Vergine, Antonio Miceli, Federica Blando, and Luigi De Bellis. 2019. "Antioxidant Activity and Anthocyanin Contents in Olives (cv Cellina di Nardò) during Ripening and after Fermentation" Antioxidants 8, no. 5: 138. https://doi.org/10.3390/antiox8050138

Aprile, A., Negro, C., Sabella, E., Luvisi, A., Nicolì, F., Nutricati, E., Vergine, M., Miceli, A., Blando, F., & De Bellis, L. (2019). Antioxidant Activity and Anthocyanin Contents in Olives (cv Cellina di Nardò) during Ripening and after Fermentation. Antioxidants, 8(5), 138. https://doi.org/10.3390/antiox8050138