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Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm

Eugenio Aprea1, Flavia Gasperi1, Emanuela Betta1

  • 1Fondazione Edmund Mach, Food Quality and Nutrition Department, IASMA Research and Innovation Centre, Via E. Mach, 1, 38010, S. Michele a/A, Italy.

Journal of Mass Spectrometry : JMS
|August 1, 2018
PubMed

Keywords:
aromacultivarextravirgin olive oilgermplasmlipoxygenase pathwaysolid phase microextraction

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