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Beltrán Maza G, Gila Beltrán AM, Herrera MPA, Jiménez Márquez A, Sánchez-Ortiz A. Oxygen as a Possible Technological Adjuvant during the Crushing or the Malaxation Steps, or Both, for the Modulation of the Characteristics of Extra Virgin Olive Oil. Foods. 2023; 12(11):2170. https://doi.org/10.3390/foods12112170

Beltrán Maza, Gabriel, Abraham M. Gila Beltrán, María Paz Aguilera Herrera, Antonio Jiménez Márquez, and Araceli Sánchez-Ortiz. 2023. "Oxygen as a Possible Technological Adjuvant during the Crushing or the Malaxation Steps, or Both, for the Modulation of the Characteristics of Extra Virgin Olive Oil" Foods 12, no. 11: 2170. https://doi.org/10.3390/foods12112170

Beltrán Maza, G., Gila Beltrán, A. M., Herrera, M. P. A., Jiménez Márquez, A., & Sánchez-Ortiz, A. (2023). Oxygen as a Possible Technological Adjuvant during the Crushing or the Malaxation Steps, or Both, for the Modulation of the Characteristics of Extra Virgin Olive Oil. Foods, 12(11), 2170. https://doi.org/10.3390/foods12112170