Author:
Angerosa Franca,Basti Carla,Vito Raffaella,Lanza Barbara
Subject
General Medicine,Food Science,Analytical Chemistry
Reference18 articles.
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2. Angerosa, F., d'Alessandro, N., Di Girolamo, M., Vito, R., & Serraiocco, A. (1997b). Relationship between aroma components and malaxation time. In Proceedings of (3rd) International Symposium on Olive Growing. Crete, 22–27 September.
3. Biogeneration of volatile compounds in virgin olive oil: their evolution in relation to malaxation time;Angerosa;Journal of Agriculture and Food Chemistry,1998
4. Characterization of seven new hydrocarbon compounds present in the aroma of virgin olive oils;Angerosa;Journal of Agriculture and Food Chemistry,1996
5. Virgin olive oil volatile compounds from lipoxygenase pathway and characterization of some Italian cultivars;Angerosa;Journal of Agriculture and Food Chemistry,1999
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