Research in Olive Oil: Challenges for the Near Future-ΕΡΕΥΝΑ ΣΤΟ ΕΛΑΙΟΛΑΔΟ: ΠΡΟΚΛΗΣΕΙΣ ΓΙΑ ΤΟ ΑΜΕΣΟ ΜΕΛΛΟΝ
Diego L. García-González and Ramón Aparicio* Instituto de la Grasa (CSIC), Padre García Tejero 4, E-41012 Sevilla, Spain J. Agric. Food Chem., 2010, 58 (24), pp 12569–12577 DOI: 10.1021/jf102735n Publication Date (Web): November 18, 2010 Abstract Olive oil, a traditional food product with thousands of years of history, is continually evolving...