Determination of volatile compounds by GC-IMS to assign the quality of virgin olive oil

  1. Garrido-Delgado, R.
  2. Dobao-Prieto, M.D.M.
  3. Arce, L.
  4. Valcárcel, M.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2015

Volume: 187

Pages: 572-579

Type: Article

DOI: 10.1016/J.FOODCHEM.2015.04.082 GOOGLE SCHOLAR
Data source: Scopus