Publication | Open Access

Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobrançosa cultivars using GC–O and GC×GC–ToFMS

Food ChemistryFlavoromicsAroma CompoundsFood AnalysisChemical CompositionGalega VulgarCobrançosa CultivarsFood QualityPhytochemicalPhytochemistryHealth Sciences