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Orientador(es)
Resumo(s)
The volatile composition of alcaparras stoned table olives produced from five of the most representative olive cultivars (cv. Cobrançosa, Madural, Negrinha de Freixo, Santulhana and Verdeal Transmontana) from the Trás-os-Montes region (north-east of Portugal) was analytically characterised using headspace-solid phase microextraction/gas chromatography-ion trap-mass spectrometry.
Descrição
Palavras-chave
Olea europaea L. Alcaparras Stoned table olives HS-SPME/GC-IT-MS Volatile composition
Contexto Educativo
Citação
Malheiro, Ricardo; Pinho, P. Guedes de; Casal, Susana; Bento, Albino; Pereira, J.A. (2011). Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS. Journal of the Science of Food and Agriculture. ISSN 0022-5142. 91, p. 1693–1701
Editora
Wiley