FASOLATO, L.; CARDAZZO, B.; BALZAN, S.; CARRARO, L.; ANDREANI, N. A.; TATICCHI, A.; NOVELLI, E. Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies. Italian Journal of Food Safety, [S. l.], v. 5, n. 2, 2016. DOI: 10.4081/ijfs.2016.5651. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/5651. Acesso em: 23 jul. 2024.