Cultivar influence on the volatile components of olive oil formed in the lipoxygenase pathway
Sonia Tomé‐Rodríguez, Carlos A. Ledesma‐Escobar, José María Penco-Valenzuela, Feliciano Priego‐Capote
Topics & Concepts
AromaRipenessCultivarOlive oilLipoxygenaseChemistryFood scienceCluster (spacecraft)OleaHorticultureBiologyEnzymeRipeningOrganic chemistryComputer scienceProgramming languageEdible Oils Quality and AnalysisFermentation and Sensory AnalysisHorticultural and Viticultural Research