Synthesis of aroma compounds of virgin olive oil:...

Food Research International 2013 / 12 Vol. 54; Iss. 2

Synthesis of aroma compounds of virgin olive oil: Significance of the cleavage of polyunsaturated fatty acid hydroperoxides during the oil extraction process

Sánchez-Ortiz, Araceli, Pérez, Ana G., Sanz, Carlos
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Volume:
54
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2013.03.045
Date:
December, 2013
File:
PDF, 317 KB
english, 2013
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