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Discrimination and classification of extra virgin olive oil..:
Pérez-Castaño, Estefanía
;
Medina-Rodríguez, Santiago
;
Bagur-González, M.Gracia
Food Chemistry. 274 (2019) - p. 518-525 , 2019
Link:
https://doi.org/10.1016/j.foodchem.2018.08.128
RT Journal T1
Discrimination and classification of extra virgin olive oil using a chemometric approach based on TMS-4,4′-desmetylsterols GC(FID) fingerprints of edible vegetable oils
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2018.08.128&Exemplar=1&LAN=DE A1 Pérez-Castaño, Estefanía A1 Medina-Rodríguez, Santiago A1 Bagur-González, M.Gracia PB Elsevier BV YR 2019 SN 0308-8146 JF Food Chemistry VO 274 SP 518 OP 525 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2018.08.128 DO https://doi.org/10.1016/j.foodchem.2018.08.128 SF ELIB - SuUB Bremen
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