Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC-MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil

  1. Cecchi, L.
  2. Migliorini, M.
  3. Giambanelli, E.
  4. Cane, A.
  5. Mulinacci, N.
  6. Zanoni, B.
Revista:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118,  0021-8561

Any de publicació: 2021

Volum: 69

Número: 17

Pàgines: 5155-5166

Tipus: Article

DOI: 10.1021/ACS.JAFC.1C01157 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus