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.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118,  0021-8561

Year of publication: 2021

Volume: 69

Issue: 17

Pages: 5155-5166

Type: Article

DOI: 10.1021/ACS.JAFC.1C01157 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus