Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography

  1. Lerma-García, M.J.
  2. Lantano, C.
  3. Chiavaro, E.
  4. Cerretani, L.
  5. Herrero-Martínez, J.M.
  6. Simó-Alfonso, E.F.
Journal:
Food Research International

ISSN: 0963-9969

Year of publication: 2009

Volume: 42

Issue: 10

Pages: 1446-1452

Type: Article

DOI: 10.1016/J.FOODRES.2009.07.027 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus