reference/22725316

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endingPage	7035
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publicationName	Journal of Agricultural and Food Chemistry
startingPage	7028
bibliographicCitation	Servili M, Taticchi A, Esposto S, Urbani S, Selvaggini R, Montedoro G. Effect of olive stoning on the volatile and phenolic composition of virgin olive oil. J Agric Food Chem. 2007 Aug 22;55(17):7028–35. doi: 10.1021/jf070600i. PMID: 17665928.
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date	2007-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/17665928 https://doi.org/10.1021/jf070600i
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language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Effect of Olive Stoning on the Volatile and Phenolic Composition of Virgin Olive Oil
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