PLASTINA, Pierluigi et al. 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, Singapore, v. 33, n. 1, p. 61–72, 2021. DOI: 10.15586/ijfs.v33i1.1937. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/1937. Acesso em: 1 may. 2026.