Quantitation of Some Flavor Components Responsible for the "Green" Attributes in Virgin Olive Oils

HRC Journal of High Resolution Chromatography

Volumn 20, Issue 9, 1997, Pages 507-510

  Angerosa, Franca ^a   Di Giacinto, Luciana ^a   D'Alessandro, Nicola ^a,b  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

^b UNIVERSITY OF TURIN   (Italy)

Author keywords

Dynamic head space; Green sensory attributes; Lipoxygenase pathway; Quantitation; Virgin olive oil

Indexed keywords

EID: 0346441605     PISSN: 09356304     EISSN: None     Source Type: Journal    
DOI: 10.1002/jhrc.1240200909     Document Type: Article

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