Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage
The distinctive extra-virgin olive oil aroma consists of a complex mixture of volatile compounds. We comparatively studied the volatiles of eight autochthonous monovarietal extra-virgin olive oils from the north-east part of Algeria via headspace solid-phase microextraction GC-MS. We determined the...
Kaydedildi:
| Asıl Yazarlar: | , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Taylor & Francis Group
2018-01-01
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| Seri Bilgileri: | International Journal of Food Properties |
| Konular: | |
| Online Erişim: | http://dx.doi.org/10.1080/10942912.2018.1437627 |
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