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Influence of filtration on volatile compounds and sensory profile of virgin olive oils

Karolina Brkić Bubola1, Olivera Koprivnjak2, Barbara Sladonja1

  • 1Institute of Agriculture and Tourism, C. Huguesa 8, HR-52440 Poreč, Croatia.

Food Chemistry
|October 6, 2015
PubMed

Keywords:
CultivarFiltrationSensory characteristicsVirgin olive oilVolatile compounds

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