Prediction of the genetic variety of Spanish extra virgin olive oils using fatty acid and phenolic compound profiles established by direct infusion mass spectrometry

  1. Lerma-García, M.J.
  2. Herrero-Martínez, J.M.
  3. Ramis-Ramos, G.
  4. Simó-Alfonso, E.F.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2008

Alea: 108

Zenbakia: 3

Orrialdeak: 1142-1148

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2007.11.065 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus