Cite
MLA Citation
Imen Oueslati et al.. “Volatile molecular markers of VOO Thermo-oxidation: Effect of heating processes, macronutrients composition, and olive ripeness on the new emitted aldehydic compounds.” Food research international, vol. 106, 2018, pp. 654–665. http://access.bl.uk/ark:/81055/vdc_100059593557.0x000019