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.
Aldizkaria:
Food Research International

ISSN: 0963-9969

Argitalpen urtea: 2009

Alea: 42

Zenbakia: 10

Orrialdeak: 1446-1452

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2009.07.027 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus