Comparative analysis of volatile compounds (potential aromatic ability) in the fruit of 15 olive Italian cultivars

Autor:	Taiti, C., Redwan, M., Marone, E., Atzori, G., Azzarello, E., Mancuso, S.
Zdroj:	Advances in Horticultural Science, 2018 Jan 01. 32(1), 143-148.
Databáze:	JSTOR Journals
Externí odkaz:	https://www.jstor.org/stable/26525429 Zobrazit plný text záznamu