Volatile profile and quality characteristics of the Greek “Chondrolia Chalkidikis” virgin olive oils: effect of ripening stage
- DOI
- 10.1007/s00217-022-04020-z
- Published
- 2022-04-19
- Container
- European Food Research and Technology
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s00217-022-04020-z,
title = {Volatile profile and quality characteristics of the Greek “Chondrolia Chalkidikis” virgin olive oils: effect of ripening stage},
author = {Dimitrios Psathas and Artemis Lioupi and Anna Maria Rebholz and Kyriaki Zinoviadou and Athanasios Tsaftaris and Georgios Theodoridis and Vassiliki T. Papoti},
year = {2022},
journal = {European Food Research and Technology},
doi = {10.1007/s00217-022-04020-z},
url = {https://doi.org/10.1007/s00217-022-04020-z}
}RIS
TY - JOUR TI - Volatile profile and quality characteristics of the Greek “Chondrolia Chalkidikis” virgin olive oils: effect of ripening stage AU - Dimitrios Psathas AU - Artemis Lioupi AU - Anna Maria Rebholz AU - Kyriaki Zinoviadou AU - Athanasios Tsaftaris AU - Georgios Theodoridis AU - Vassiliki T. Papoti PY - 2022 JO - European Food Research and Technology DO - 10.1007/s00217-022-04020-z UR - https://doi.org/10.1007/s00217-022-04020-z ER -
APA
Psathas, D., Lioupi, A., Rebholz, A. M., Zinoviadou, K., Tsaftaris, A., Theodoridis, G., & Papoti, V. T. (2022). Volatile profile and quality characteristics of the Greek “Chondrolia Chalkidikis” virgin olive oils: effect of ripening stage. European Food Research and Technology. https://doi.org/10.1007/s00217-022-04020-z
Source records
- crossref · retrieved 2026-09-27T15:58:45.625Z