Volatile compounds and compositional quality of virgin olive oil from Oueslati variety: Influence of geographical origin

Ouni Youssef, Flamini Guido, Issaoui Manel, Nabil Ben Youssef, Cioni Pier Luigi, Hammami Mohamed, Douja Daoud, Zarrouk Mokhtar
  • Food Chemistry, February 2011, Elsevier
  • DOI: 10.1016/j.foodchem.2010.08.023

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The following have contributed to this page: Guido Flamini