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Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives

Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives

Abby Dolphin

Article citation: Efstathios Z Panagou, Chrysoula C Tassou. Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives. Food Microbial. 2006;23(8):738-46. doi: 10.1016/j.fm.2006.02.005.

 

Link to view/access: https://pubmed.ncbi.nlm.nih.gov/16943076/