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Profiles of volatile compounds from some monovarietal Tunisian virgin olive oils. Comparison with French PDO
Food chemistry

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Profiles of volatile compounds from some monovarietal Tunisian virgin olive oils. Comparison with French PDO
Author(s) of Article  Will be identified in next release
Citation  Food chemistry 2007 v.103 no.2 pp. 467-476
Click to View  (Click to View)
Date of Publication  2007
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=703082
Name of Publication  Food chemistry
Publishing Company  Will be identified in next release
Accession Number  243992