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Chromatographic Fingerprinting by Template Matching for Data Collected by Comprehensive Two-Dimensional Gas Chromatography
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Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control,

Lorenzo Cecchi1, Marzia Migliorini2, Nadia Mulinacci1

  • 1Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy.

Journal of Agricultural and Food Chemistry
|February 16, 2021
PubMed

Keywords:
LOX pathwayPanel Testaroma-active compoundsextra virgin olive oilphenolic compoundsvirgin olive oil authenticationvirgin olive oil classification

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