Towards new analyses of aroma and volatiles to understand sensory perception of olive oil
Version of Record online: 17 OCT 2012
Copyright © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
European Journal of Lipid Science and Technology
Special Issue: Euro Fed Lipid Highlights 2012
Volume 114, Issue 10, pages 1114–1125, October 2012
How to Cite
Aparicio, R., Morales, M. T. and García-González, D. L. (2012), Towards new analyses of aroma and volatiles to understand sensory perception of olive oil. Eur. J. Lipid Sci. Technol., 114: 1114–1125. doi: 10.1002/ejlt.201200193
- Issue online: 17 OCT 2012
- Version of Record online: 17 OCT 2012
- Manuscript Accepted: 10 SEP 2012
- Manuscript Revised: 10 AUG 2012
- Manuscript Received: 24 MAY 2012
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