A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress

  1. Maggio, R.M.
  2. Valli, E.
  3. Bendini, A.
  4. Gómez-Caravaca, A.M.
  5. Toschi, T.G.
  6. Cerretani, L.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2011

Alea: 127

Zenbakia: 1

Orrialdeak: 216-221

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2010.12.018 GOOGLE SCHOLAR