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Volatile fingerprinting for the verification of virgin olive oil sensory quality
Volatile fingerprinting for the verification of virgin olive oil sensory quality
2017
Beatriz Quintanilla-Casas
Julen Bustamante Alonso
Francesc Guardiola Ibarz
Diego L. García-González
Sara Barbieri
Alessandra Bendini
T. Gallina Toschi
Alba Tres Oliver
Stefania Vichi
Keywords:
Food science
Environmental science
Sensory system
olive oil
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