Sánchez, Antonio Higinio <br/><br/>
Aroma profile and volatile composition of black ripe olives (Manzanilla and Hojiblanca cultivars).  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  01 2020 
 - 108733 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2019.108733  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Analysis<br/>Gas Chromatography-Mass Spectrometry<br/>Humans<br/>Odorants--analysis<br/>Olea--chemistry<br/>Solid Phase Microextraction<br/>Volatile Organic Compounds--chemistry