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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2015

Alea: 187

Orrialdeak: 572-579

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2015.04.082 GOOGLE SCHOLAR
Datuen iturria: Scopus