Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds

Author: Angerosa F.   Mostallino R.   Basti C.   Vito R.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.68, Iss.3, 2000-02, pp. : 283-287

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract