Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobrançosa cultivars using GC–O and GC×GC–ToFMS

出版年份 2013 全文链接

标题

作者

关键词

出版物

FOOD RESEARCH INTERNATIONAL

Volume 54, Issue 2, Pages 1979-1986

出版商

Elsevier BV

发表日期

2013-06-25

DOI

10.1016/j.foodres.2013.06.015

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FOOD RESEARCH INTERNATIONAL

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