Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobrançosa cultivars using GC-O and GC x GC-ToFMS : Olive oil: Quality, composition and health benefits

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Bibliographic Details
Published in:Food research international 2013, Vol.54 (2), p.1979-1986
Main Authors: PERES, F, JELEN, H. H, MAJCHER, M. M, ARRAIAS, M, MARTINS, L. L, FERREIRA-DIAS, S
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Online Access:Get full text
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ISSN:0963-9969
1873-7145