Volatile compounds in table olives (Olea Europaea L., Nocellara del Belice cultivar)
N Sabatini, V Marsilio - Food chemistry, 2008 - Elsevier
Table olive quality depends on a number of factors, including fruit characteristics, ripening
and processing technologies. Volatile and semi-volatile organic compounds, present both in …
and processing technologies. Volatile and semi-volatile organic compounds, present both in …