Changes in the Volatile Composition of Virgin Olive Oil during Oxidation: Flavors and Off-Flavors
- 1 July 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (7) , 2666-2673
- https://doi.org/10.1021/jf960585+
Abstract
No abstract availableKeywords
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