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Plastina, P.; Tundis, R.; La Torre, C.; Sicari, V. .; Giuffré, A. M.; Neri, A.; Bonesi, M.; Leporini, M.; Fazio, A.; Falco, T.; Loizzo, M. R. The Addition of Capsicum Baccatum to Calabrian Monovarietal Extra Virgin Olive Oils Leads to Flavoured Olive Oils With Enhanced Oxidative Stability. Ital. J. Food Sci. 2021, 33 (1), 61-72. https://doi.org/10.15586/ijfs.v33i1.1937.