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Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography

✍ Scribed by M.J. Lerma-García; C. Lantano; E. Chiavaro; L. Cerretani; J.M. Herrero-Martínez; E.F. Simó-Alfonso

Book ID: 116488598
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 460 KB
Volume: 42
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2009.07.027

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