High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds

出版年份 2020 全文链接

标题

作者

关键词

High vacuum, Quality, Phenolic content, Volatile compounds, Flavor/off-flavor

出版物

Volume -, Issue -, Pages 128369

出版商

Elsevier BV

发表日期

2020-10-14

DOI

10.1016/j.foodchem.2020.128369

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