Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC–MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil

por Cecchi, Lorenzo, Migliorini, Marzia, Giambanelli, Elisa, Cane, Anna, Mulinacci, Nadia, Zanoni, Bruno
Publicado 2021

Exploitation of virgin olive oil by‐products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under differ...

por Cecchi, Lorenzo, Migliorini, Marzia, Giambanelli, Elisa, Canuti, Valentina, Bellumori, Maria, Mulinacci, Nadia, Zanoni, Bruno
Publicado 2021