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	1.	Blends of olive oil and sunflower oil: characterisation and olive oil quantification using fatty acid composition and chemometric tools. [electronic resource] by Monfreda, M Gobbi, L Grippa, A Producer: 20130822 In: Food chemistry vol. 134 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Blends of olive oil and seeds oils: characterisation and olive oil quantification using fatty acids composition and chemometric tools. Part II. [electronic resource] by Monfreda, M Gobbi, L Grippa, A Producer: 20150619 In: Food chemistry vol. 145 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Bioactive compounds from extra virgin olive oils: Correlation between phenolic content and oxidative stress cell protection. [electronic resource] by Presti, G Guarrasi, V Gulotta, E Provenzano, F Provenzano, A Giuliano, S Monfreda, M Mangione, M R Passantino, R San Biagio, P L Costa, M A Giacomazza, D Producer: 20171030 In: Biophysical chemistry vol. 230 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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