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- Food Flavors and Chemistry: Advances of the New Millennium, Headspace composition of virgin olive oil evaluated by solid phase Microextraction: Relationship with the oil sensory characteristics. A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, M. Servili, R. Selvaggini, A. Taticchi, G. F. Montedoro
, 2001
, Pages 236-247