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Development of high-performance liquid chromatography criteria for determination of grades of commercial olive oils. Part I. The normal ranges for the triacylglycerols

✍ Scribed by Richard V. Flor; Le Tiet Hecking; Brian David Martin

Book ID: 112776990
Publisher: Springer-Verlag
Year: 1993
Tongue: English
Weight: 717 KB
Volume: 70
Category: Article
ISSN: 0003-021X
DOI: 10.1007/bf02542626

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