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Characterization of Aroma Compounds in Portuguese Extra Virgin Olive Oils from Galega Vulgar and Cobrançosa Cultivars Using Gc-O and Gc X Gc-Tofms

AuthID
P-018-7GD

Author(s)

Peres, F.

Jelén, H.H.

Majcher, M.M.

Arraias, M.

Louro Martins, Luisa

Ferreira-Dias, Suzana

Tipo de Documento

Article

Year published

2013

Publicado

in Food Research International

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Google Scholar^®

Publication Identifiers

DOI: 10.1016/j.foodres.2013.06.015

Handle: https://hdl.handle.net/10400.5/15820

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Characterization of Aroma Compounds in Portuguese Extra Virgin Olive Oils from Galega Vulgar and Cobrançosa Cultivars Using Gc-O and Gc X Gc-Tofms

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Characterization of Aroma Compounds in Portuguese Extra Virgin Olive Oils from Galega Vulgar and Cobrançosa Cultivars Using Gc-O and Gc X Gc-Tofms

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