The role of phenolic compounds in olive oil aroma release
In this study, atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS) was successfully applied to understand the effect of phenolic compounds on the release of olive oil aroma compounds. Eight aroma compounds were monitored under in-vivo and in-vitro dynamic conditions in olive oil wit...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018
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| Online Access: | http://eprints.nottingham.ac.uk/53169/ http://eprints.nottingham.ac.uk/53169/ http://eprints.nottingham.ac.uk/53169/ http://eprints.nottingham.ac.uk/53169/3/Genovese%20et%20al.-REVISED.pdf |