Volatile components in the aroma of virgin olive oil, 4: Their evolution and influence in the aroma during the fruit ripening process in the "Picual" and "Hojiblanca" varieties
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Published in | Grasas y aceites (Sevilla) Vol. 31; no. 6 |
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Main Authors | , , , |
Format | Journal Article |
Language | Spanish |
Published |
01.11.1980
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Online Access | Get more information |
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Bibliography: | S10 8100392 |
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ISSN: | 0017-3495 |