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The role of phenolic compounds on olive oil aroma release.
Genovese, Alessandro; Yang, Ni; Linforth, Robert; Sacchi, Raffaele; Fisk, Ian.
Afiliação
  • Genovese A; Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, NA, Italy. Electronic address: alessandro.genovese@unina.it.
  • Yang N; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
  • Linforth R; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
  • Sacchi R; Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, NA, Italy.
  • Fisk I; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
Food Res Int ; 112: 319-327, 2018 10.
Article em En | MEDLINE | ID: mdl-30131143
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fenóis / Olfato / Paladar / Compostos Orgânicos Voláteis / Azeite de Oliva / Odorantes Limite: Humans Idioma: En Revista: Food Res Int Ano de publicação: 2018 Tipo de documento: Article
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fenóis / Olfato / Paladar / Compostos Orgânicos Voláteis / Azeite de Oliva / Odorantes Limite: Humans Idioma: En Revista: Food Res Int Ano de publicação: 2018 Tipo de documento: Article