Fungal volatile organic compounds (FVOCs) contribution in olive oil aroma and volatile biogenesis during olive preprocessing storage

Ines Gharbi, Manel Issaoui, Dorsaf Haddadi, Soukaina Gheith, Amel Rhim, Imed Cheraief, Mohamed Nour, Guido Flamini, Mohamed Hammami
  • Journal of Food Biochemistry, March 2017, Wiley
  • DOI: 10.1111/jfbc.12368

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http://dx.doi.org/10.1111/jfbc.12368

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