Cite
HARVARD Citation
Gharbi, I. et al. (2017). Fungal volatile organic compounds (FVOCs) contribution in olive oil aroma and volatile biogenesis during olive preprocessing storage. Journal of food biochemistry. 41 (4), p. n/a. [Online].
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Gharbi, I. et al. (2017). Fungal volatile organic compounds (FVOCs) contribution in olive oil aroma and volatile biogenesis during olive preprocessing storage. Journal of food biochemistry. 41 (4), p. n/a. [Online].