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.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118,  0021-8561

Argitalpen urtea: 2021

Alea: 69

Zenbakia: 17

Orrialdeak: 5155-5166

Mota: Artikulua

DOI: 10.1021/ACS.JAFC.1C01157 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus