Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares

Rubén M. Maggio(National University of Rosario), Darío Compagnone(University of Teramo), Michele Del Carlo(University of Teramo), Alessandra Bendini(University of Bologna), Lorenzo Cerretani(University of Bologna), Angelo Cichelli(University of Chieti-Pescara), Teodoro S. Kaufman(National University of Rosario)
Food Chemistry
November 26, 2008
10.1016/j.foodchem.2008.11.029
Cited by 174

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