Influence of a new crushing technique on the composition of the volatile compounds and related sensory quality of virgin olive oil

✍ Scribed by Maurizio Servili; Piera Piacquadio; Giovanni De Stefano; Agnese Taticchi; Vito Sciancalepore

• Publisher: John Wiley and Sons
• Year: 2002
• Tongue: English
• Weight: 89 KB
• Volume: 104
• Category: Article
• ISSN: 1438-7697
• DOI: 10.1002/1438-9312(200208)104:8<483::aid-ejlt483>3.0.co;2-m