Volatile Compounds Characterizing Tunisian Chemlali and Chétoui Virgin Olive Oils-Reference-Cited by-同舟云学术

Volatile Compounds Characterizing Tunisian Chemlali and Chétoui Virgin Olive Oils

Published:2007-08-21 Issue:19 Volume:55 Page:7852-7858
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tena Noelia¹,Lazzez Aida¹,Aparicio-Ruiz Ramón¹,García-González Diego L.¹

Affiliation:

1. CSIC–Instituto de la Grasa, Padre García Tejero 4, E-41012 Sevilla, Spain, and Unité Technologie et Qualité, Olive Tree Institut, BP 1087 Sfax, Tunisia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071030p

Reference34 articles.

1. Characterization of virgin olive oils by sexia expert system

2. Characterization: Mathematical Procedures for Chemical Analysis

3. Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheel

4. Olive oil volatile compounds, flavour development and quality: A critical review

5. Comparative study of virgin olive oil sensory defects

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