Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches
Procida, Giuseppe, Cichelli, Angelo, Lagazio, Corrado, Conte, Lanfranco SLanguage:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.7096
Date:
February, 2015
File:
PDF, 486 KB
english, 2015