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Procida, G.; Conte, L.S.; Fiorasi, S.; Comi, G.; Gabrielli Favretto, L., Study on volatile components in salami by reverse carrier gas headspace gas chromatography-mass spectrometry, J. Chromatogr. A, 1999, 830, 1, 175-182, https://doi.org/10.1016/S0021-9673(98)00792-4 . [all data]

Koprivnjak, O.; Procida, G.; Zelinotti, T., Changes in the volatile components of virgin olive oil during fruit storage in aqueous media, Food Chem., 2000, 70, 3, 377-384, https://doi.org/10.1016/S0308-8146(00)00107-2 . [all data]