[1]
Plastina, P. et al. 2021. The addition of Capsicum baccatum to Calabrian monovarietal extra virgin olive oils leads to flavoured olive oils with enhanced oxidative stability. Italian Journal of Food Science. 33, 1 (Feb. 2021), 61–72. DOI:https://doi.org/10.15586/ijfs.v33i1.1937.