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Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques
M. Casale, P. Oliveri, C. Casolino, N. Sinelli, P. Zunin, C. Armanino, M. Forina, S. LanteriVolume:
712
Year:
2012
Language:
english
Pages:
64
DOI:
10.1016/j.aca.2011.11.015
File:
PDF, 1.01 MB
english, 2012