Chemical, Sensory, and Nutraceutical Profiling, and Shelf-Life Assessment of High-Quality Extra Virgin Olive Oil Produced in a Local Area near Florence (Italy) by Carlotta Breschi, Lorenzo Cecchi, Federico Mattagli, Bruno Zanoni, Tommaso Ugolini, Francesca Ieri, Luca Calamai, Maria Bellumori, Nadia Mulinacci, Fabio Boncinelli, Valentina Canuti, Silvio Menghini

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