A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress

Rubén M. Maggio(National University of Rosario), Lorenzo Cerretani(University of Bologna), Tullia Gallina Toschi(University of Bologna), Enrico Valli(University of Bologna), Alessandra Bendini(University of Bologna), Ana María Gómez‐Caravaca(Universidad de Granada)
Food Chemistry
December 12, 2010
10.1016/j.foodchem.2010.12.018
Cited by 36

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