Determination of volatile compounds by GC–IMS to assign the quality of virgin olive oil
Garrido-Delgado, Rocío, Dobao-Prieto, María del Mar, Arce, Lourdes, Valcárcel, MiguelТом:
187
Мова:
english
Журнал:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.04.082
Date:
November, 2015
Файл:
PDF, 451 KB
english, 2015