title: Influence of ultrasonic waves during bleaching process on volatile compounds of Tunisian olive oil.
authors.affiliation: Laboratoire de chimie appliquée, Hétérocycles, Corps gras et Polymères, Faculté des Sciences de Sfax, Tunisie.
authors.forename: W
authors.initials: W
authors.lastname: Jahouach
authors.forename: V
authors.initials: V
authors.lastname: Van Hoed
authors.forename: A
authors.initials: A
authors.lastname: Adams
authors.forename: R
authors.initials: R
authors.lastname: Verhe
authors.forename: N
authors.initials: N
authors.lastname: De Kimpe
authors.forename: M
authors.initials: M
authors.lastname: Trabelsi
authors.forename: M H
authors.initials: MH
authors.lastname: Frikha
mesh_terms: D005227:Fatty Acids / Q000032:analysis; D005511:Food Handling / Q000379:methods; D009822:Oils, Volatile / Q000302:isolation & purification*; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry* / Q000528:radiation effects / Q000592:standards; D014416:Tunisia; D014465:Ultrasonics; D014835:Volatilization
chemical_list: D005227:Fatty Acids; D009822:Oils, Volatile; D000069463:Olive Oil; D010938:Plant Oils