Quantification of extra virgin olive oil in dressing and edible oil blends using the representative TMS-4,4′-desmethylsterols gas-chromatographic-normalized fingerprint

  1. Pérez-Castaño, E.
  2. Sánchez-Viñas, M.
  3. Gázquez-Evangelista, D.
  4. Bagur-González, M.G.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2018

Volume: 239

Pages: 1192-1199

Type: Article

DOI: 10.1016/J.FOODCHEM.2017.07.069 GOOGLE SCHOLAR
Data source: Scopus