Discrimination and characterisation of extra virgin olive oils from three cultivars in different maturation stages using Fourier transform infrared spectroscopy in tandem with chemometrics
Gouvinhas, Irene, de Almeida, José M.M.M., Carvalho, Teresa, Machado, Nelson, Barros, Ana I.R.N.A.Volume:
174
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.11.037
Date:
May, 2015
File:
PDF, 486 KB
english, 2015