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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 LoiseauVolume:
88
Year:
2004
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2004.04.003
File:
PDF, 291 KB
english, 2004