1.
Breschi C, Guerrini L, Corti F, Calamai L, Domizio P, Parenti A, et al. Quality of veiled olive oil: Role of turbidity components. Ital. J. Food Sci. [Internet]. 2021 Sep. 19 [cited 2025 Nov. 8];33(3):33-46. Available from: https://www.itjfs.com/index.php/ijfs/article/view/2077