Synthesis of aroma compounds of virgin olive oil: Significance of the cleavage of polyunsaturated fatty acid hydroperoxides during the oil extraction process

Title
Synthesis of aroma compounds of virgin olive oil: Significance of the cleavage of polyunsaturated fatty acid hydroperoxides during the oil extraction process
Authors
Keywords
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Journal
FOOD RESEARCH INTERNATIONAL
Volume 54, Issue 2, Pages 1972-1978
Publisher
Elsevier BV
Online
2013-04-08
DOI
10.1016/j.foodres.2013.03.045

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