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Olive oil mixtures. Part two: Detection of soft deodorized ..:
Gómez-Coca, Raquel B.
;
Pérez-Camino, María de Carmen
;
Bendini, Alessandra
..
Food Chemistry. 330 (2020) - p. 127226 , 2020
Link:
https://doi.org/10.1016/j.foodchem.2020.127226
RT Journal T1
Olive oil mixtures. Part two: Detection of soft deodorized oil in extra virgin olive oil through diacylglycerol determination. Relationship with free acidity
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2020.127226&Exemplar=1&LAN=DE A1 Gómez-Coca, Raquel B. A1 Pérez-Camino, María de Carmen A1 Bendini, Alessandra A1 Gallina Toschi, Tullia A1 Moreda, Wenceslao PB Elsevier BV YR 2020 SN 0308-8146 JF Food Chemistry VO 330 SP 127226 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2020.127226 DO https://doi.org/10.1016/j.foodchem.2020.127226 SF ELIB - SuUB Bremen
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