has been cited by the following article(s):
[1]
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Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry
Frontiers in Nutrition,
2022
DOI:10.3389/fnut.2022.945144
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[2]
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Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes
Horticulturae,
2022
DOI:10.3390/horticulturae8100912
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[3]
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Flavor Chemistry of Virgin Olive Oil: An Overview
Applied Sciences,
2021
DOI:10.3390/app11041639
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[4]
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Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours
Molecules,
2020
DOI:10.3390/molecules25081969
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[5]
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The role of phenolic compounds on olive oil aroma release
Food Research International,
2018
DOI:10.1016/j.foodres.2018.06.054
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