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2 matching references were found.
Navarro, T.; de Lorenzo, C.; Pérez, R.A., SPME analysis of volatile compounds from unfermented olives subjected to thermal treatment, Anal. Bioanal. Chem., 2004, 379, 5-6, 812-817, https://doi.org/10.1007/s00216-004-2552-y . [all data]
Pérez, R.A.; Navarro, T.; de Lorenzo, C., HS-SPME analysis of the volatile compounds from spices as a source of flavour in 'Campo Real' table olive preparations, Flavour Fragr. J., 2007, 22, 4, 265-273, https://doi.org/10.1002/ffj.1791 . [all data]