Characterisation of the Turkish and Slovenian extra virgin...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2018 / 06 Vol. 92

Characterisation of the Turkish and Slovenian extra virgin olive oils by chemometric analysis of the presaturation 1 H NMR spectra

Özdemir, İbrahim Sani, Dağ, Çağdaş, Makuc, Damjan, Ertaş, Erdal, Plavec, Janez, Bekiroğlu, Somer
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Volume:
92
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.02.015
Date:
June, 2018
File:
PDF, 1.05 MB
english, 2018
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