Work

Olive oil volatile compounds, flavour development and quality: A critical review

Year: 2005

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2005.09.059

Authors: C.M. Kalua, M.S. Allen, D.R. Bedgood, A.G. Bishop, P.D. Prenzler, K. Robards

Institution: Charles Sturt University

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

Open Access status: green

OpenAlex ID: W2095500520

FWCI: 2.478

Cites: 73

Cited by: 693

Related to: 9