The Effect of Different Harvest Periods and Harvest Times of the Day on Volatile Aroma Compounds of Olive Oils
Author:
Publisher
Springer Science and Business Media LLC
Subject
Horticulture
Link
https://link.springer.com/content/pdf/10.1007/s10341-022-00769-5.pdf
Reference33 articles.
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3. Amanpour A, Kelebek H, Selli S (2019) Characterization of aroma, aroma-active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives. J Sci Food Agric 99(2):726–740
4. Angerosa F, Lanza B, Marsilio V (1996) Biogenesis of fusty defect in virgin olive oils. Grasas Y Aceites 47:142–150
5. Angerosa F, Servili M, Selvaggini R, Taticchi A, Esposto S, Montedoro GF (2004) Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. J Chromatogr A 1054:17–31
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