Virgin Olive Oil Volatile Compounds from Lipoxygenase Pathway and Characterization of Some Italian Cultivars
Author:
Affiliation:
1. Istituto Sperimentale per la Elaiotecnica - Contr. Fonte Umano, 65013 Città S. Angelo (PE), Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980911g
Reference18 articles.
1. Quantitation of some flavor components responsible for the “green” attributes in virgin olive oils
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