Assessment of Tunisian virgin olive oils via synchronized...

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European Food Research and Technology 2019 / 5

Assessment of Tunisian virgin olive oils via synchronized analysis of sterols, phenolic acids, and fatty acids in combination with multivariate chemometrics

Ennouri, Karim, Ben Hlima, Hajer, Ben Ayed, Rayda, Ben Braïek, Olfa, Mazzarello, Maura, Ottaviani, Ennio, Mallouli, Lotfi, Smaoui, Slim
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Journal:
European Food Research and Technology
DOI:
10.1007/s00217-019-03303-2
Date:
May, 2019
File:
PDF, 1.07 MB
2019
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