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A rapid screening method based on volatile compounds to support the sensory analysis of virgin olive oils
A rapid screening method based on volatile compounds to support the sensory analysis of virgin olive oils
2018
Sara Barbieri
Chiara Cevoli
Alessandra Bendini
Winkelmann Ole
Lacoste Florence
Bučar-Miklavčič Milena
Karolina Brkić Bubola
Tibet Ummuhan
Diego Luis García González
Tullia Gallina Toschi
Keywords:
Food science
Chemistry
Sensory analysis
screening method
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