[1]
Vidal, A.M., Alcalá, S., Ocaña, M.T., De Torres, A., Espínola, F. and Moya, M. 2018. Modeling of volatile and phenolic compounds and optimization of the process conditions for obtaining balanced extra virgin olive oils. Grasas y Aceites. 69, 2 (Jun. 2018), e250. DOI:https://doi.org/10.3989/gya.1220172.