Determination of volatile compounds by GC-IMS to assign the quality of virgin olive oil

LOURDES ARCE JIMÉNEZ2026-01-292026-01-29201510.1016/j.foodchem.2015.04.0822-s2.0-84924272913https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/25929Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceDetermination of volatile compounds by GC-IMS to assign the quality of virgin olive oilresearch article