Cultivar influence on the volatile components of olive oil formed in the lipoxygenase pathway

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作者：
Tomé-Rodríguez, S. [1 ,2 ,3 ,4 ]
Ledesma-Escobar, C.A. [1 ,2 ,3 ,4 ]
Penco-Valenzuela, J.M. [5 ]
Priego-Capote, F. [1 ,2 ,3 ,4 ]
机构：
[1] Department of Analytical Chemistry, University of Córdoba, Córdoba, Spain
[2] Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain
[3] Maimónides Institute for Biomedical Research (IMIBIC), Reina Sofía University Hospital, Córdoba, Spain
[4] CIBER Fragilidad y Envejecimiento Saludable (CIBERFES), Carlos III Health Institute, Madrid, Spain
[5] Spanish Association of Olive Producing Municipalities (AEMO), Campus Alameda Del Obispo, Córdoba, Spain
来源：
LWT | 2021年 / 147卷
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