Discrimination of Tunisian and Italian extra-virgin olive...

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Food Research International 2018 / 2

Discrimination of Tunisian and Italian extra-virgin olive oils according to their phenolic and sterolic fingerprints

Mohamed, Mbarka Ben, Rocchetti, Gabriele, Montesano, Domenico, Ali, Sihem Ben, Guasmi, Ferdaous, Grati-Kamoun, Naziha, Lucini, Luigi
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2018.02.010
Date:
February, 2018
File:
PDF, 2.63 MB
english, 2018
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