Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy
M.J. Lerma-García, G. Ramis-Ramos, J.M. Herrero-Martínez, E.F. Simó-AlfonsoVolume:
118
Year:
2010
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2009.04.092
File:
PDF, 297 KB
english, 2010