The inner temperature of the olives (cv. Leccino) before processing affects the volatile profile and the composition of the oil

Published 2019 View Full Article

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Title
The inner temperature of the olives (cv. Leccino) before processing affects the volatile profile and the composition of the oil
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 129, Issue -, Pages 108861
Publisher
Elsevier BV
Online
2019-12-03
DOI
10.1016/j.foodres.2019.108861

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