Olive oil volatile compounds, flavour development and quality: A critical review
作者： C.M. Kalua , M.S. Allen , D.R. Bedgood , A.G. Bishop , P.D. Prenzler
DOI: 10.1016/J.FOODCHEM.2005.09.059
关键词: Malaxation 、 Food science 、 Flavour 、 Flavor 、 Oil storage 、 Extraction (chemistry) 、 Chemistry 、 Vegetable oil 、 Edible oil 、 Olive oil
摘要: … The unique and delicate flavour of olive oil is attributed to the volatile compounds that develop during and after oil extraction from the olive fruit. The formation of these volatile …
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sci-hub.se 参考文章(72)
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