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  1. 1
    Changes in the Composition, Antioxidant Activity, and Sensory Attributes of Olive Oil Used as a Storage Medium for Dried Tomato Preservation

    Changes in the Composition, Antioxidant Activity, and Sensory Attributes of Olive Oil Used as a Storage Medium for Dried Tomato Preservation by Dora Klisović, Anja Novoselić, Karolina Brkić Bubola

    Published 2024-11-01
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  2. 2
    Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils

    Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils by Dora Klisović, Anja Novoselić, Marina Lukić, Klara Kraljić, Karolina Brkić Bubola

    Published 2024-11-01
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