Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives

  1. Sánchez, A.H.
  2. López-López, A.
  3. Cortés-Delgado, A.
  4. Beato, V.M.
  5. Medina, E.
  6. de Castro, A.
  7. Montaño, A.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2018

Volume: 239

Pages: 343-353

Type: Article

DOI: 10.1016/J.FOODCHEM.2017.06.125 GOOGLE SCHOLAR
Data source: Scopus