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Contribution of specific volatile markers to green and ripe..:
Ríos-Reina, Rocío
;
Aparicio-Ruiz, Ramón
;
Morales, María T.
.
Food Chemistry. 399 (2023) - p. 133942 , 2023
Link:
https://doi.org/10.1016/j.foodchem.2022.133942
RT Journal T1
Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2022.133942&Exemplar=1&LAN=DE A1 Ríos-Reina, Rocío A1 Aparicio-Ruiz, Ramón A1 Morales, María T. A1 García-González, Diego L. PB Elsevier BV YR 2023 SN 0308-8146 JF Food Chemistry VO 399 SP 133942 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2022.133942 DO https://doi.org/10.1016/j.foodchem.2022.133942 SF ELIB - SuUB Bremen
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