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Updated: Jul 19, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
05:29

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production

Curtis M Kalua1, Danny R Bedgood, Andrea G Bishop

  • 1E H Graham Centre for Agricultural Innovation, School of Science and Technology, Locked Bag 588, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia.

Journal of Agricultural and Food Chemistry
|September 28, 2006
PubMed

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