Characterization of volatile compounds of French and...

Characterization of volatile compounds of French and Spanish virgin olive oils by HS-SPME: Identification of quality-freshness markers

Jean-François Cavalli, Xavier Fernandez, Louisette Lizzani-Cuvelier, André-Michel Loiseau
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
88
Year:
2004
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2004.04.003
File:
PDF, 291 KB
english, 2004
Conversion to is in progress
Conversion to is failed