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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2018

Alea: 239

Orrialdeak: 343-353

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2017.06.125 GOOGLE SCHOLAR
Datuen iturria: Scopus