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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Articles

Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage

Maya CherfaouiCentre de Recherche Scientifique et Technique en Analyses Physico-Chimiques, Division des Produits Naturels et Sciences des Aliments, Tipaza, AlgeriaCorrespondence[email protected]
,
Teresa CecchiIstituto Tecnico Tecnologico Montani, Specializzazione Chimica, Fermo, Italy
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Sonia KeciriInstitut Technique d’Arboriculture Fruitière, Département Expérimentation et Recherche, Béjaïa, Algeria
&
Lilya BoudricheCentre de Recherche Scientifique et Technique en Analyses Physico-Chimiques, Division des Produits Naturels et Sciences des Aliments, Tipaza, Algeria
Pages 36-49 | Received 20 Jul 2017, Accepted 03 Feb 2018, Published online: 20 Apr 2018

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