A method for gaining a deeper insight into the aroma profile of olive oil

Abstract Volatile compounds in food play a crucial role in affecting food quality and consumer preference, but the volatile compounds in olive oil are not fully understood due to the matrix effect of oil. The oiling-out assisted liquid–liquid extraction (OA-LLE), which we previously reported, is an...

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Autores principales: Daisuke Suzuki, Yuko Sato, Akane Mori, Hirotoshi Tamura
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2021
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Acceso en línea:https://doaj.org/article/b41ef504ffbb48a3bc653ede14958795
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