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

  1. Pérez-Castaño, E.
  2. Medina-Rodríguez, S.
  3. Bagur-González, M.G.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2019

Alea: 274

Orrialdeak: 518-525

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2018.08.128 GOOGLE SCHOLAR
Datuen iturria: Scopus