Classification of Spanish extra virgin olive oils by data...

Food Chemistry 2013 / 06 Vol. 138; Iss. 2-3

Classification of Spanish extra virgin olive oils by data fusion of visible spectroscopic fingerprints and chemical descriptors

Pizarro, C., Rodríguez-Tecedor, S., Pérez-del-Notario, N., Esteban-Díez, I., González-Sáiz, J.M.
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Volume:
138
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.11.087
Date:
June, 2013
File:
PDF, 743 KB
english, 2013
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