首页 | 本学科首页   官方微博 | 高级检索  
     


Fungal volatile organic compounds (FVOCs) contribution in olive oil aroma and volatile biogenesis during olive preprocessing storage
Authors:Ines Gharbi  Manel Issaoui  Dorsaf Haddadi  Soukaina Gheith  Amel Rhim  Imed Cheraief  Mohamed Nour  Guido Flamini  Mohamed Hammami
Affiliation:1. Laboratory of Biochemistry, Research Laboratory LR12 ES 05 Lab‐ NAFS ‘Nutrition ‐ Functional Food & Vascular Health’ Faculty of Medicines, University of Monastir, Tunisia;2. Faculty of Science and Technology of Sidi Bouzid, University of Kairouan, 9100 Sidi Bouzid, Tunisia;3. Laboratory of Parasitology‐ Mycology, Universitary Hospital Farhat Hachad Sousse, Tunisia;4. Laboratory of Hygiene‐Sahline, Tunisia;5. High Institute of Biotechnology, University of Monastir, Tunisia;6. Dipartimento di Farmacia, University of Pisa, Italy
Abstract:
Keywords:fungal volatile organic compounds  HS‐SPME‐GC‐MS  olive oil quality  olive storage  plastic bags  plastic perforated boxes  reticular bags  volatile compounds
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号