López-Feria, Silvia <br/><br/>
Usefulness of the direct coupling headspace-mass spectrometry for sensory quality characterization of virgin olive oil samples.  [electronic resource] 

 -  Analytica chimica acta  Feb 2007 
 - 411-7 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4324 
<br/><br/><label>Standard No.: </label>10.1016/j.aca.2006.10.027  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Analysis--methods<br/>Mass Spectrometry--methods<br/>Olive Oil<br/>Plant Oils--analysis<br/>Sensitivity and Specificity<br/>Taste