Comparative study on volatile analysis of extra virgin olive oil by dynamic headspace and solid phase micro-extraction
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference24 articles.
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3. Characterization of olive ripeness by green aroma compounds of virgin olive oil;Aparicio;Journal of Agriculture and Food Chemistry,1998
4. Optimization of a dynamic headspace technique for quantifying virgin olive oil volatiles. Relationships between sensory attributes and volatile peaks;Aparicio;Food Quality,1994
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