Article Versions Notes

Chahdoura H, Mzoughi Z, Ziani BEC, Chakroun Y, Boujbiha MA, Bok SE, M’hadheb MB, Majdoub H, Mnif W, Flamini G, et al. Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes. Foods. 2023; 12(6):1301. https://doi.org/10.3390/foods12061301

Chahdoura, Hassiba, Zeineb Mzoughi, Borhane E. C. Ziani, Yasmine Chakroun, Mohamed Ali Boujbiha, Safia El Bok, Manel Ben M’hadheb, Hatem Majdoub, Wissem Mnif, Guido Flamini, and et al. 2023. "Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes" Foods 12, no. 6: 1301. https://doi.org/10.3390/foods12061301

Chahdoura, H., Mzoughi, Z., Ziani, B. E. C., Chakroun, Y., Boujbiha, M. A., Bok, S. E., M’hadheb, M. B., Majdoub, H., Mnif, W., Flamini, G., & Mosbah, H. (2023). Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes. Foods, 12(6), 1301. https://doi.org/10.3390/foods12061301