Classification of vegetable oils according to their botanical origin using amino acid profiles established by High Performance Liquid Chromatography with UV-vis detection: A first approach

  1. Concha-Herrera, V.
  2. Lerma-García, M.J.
  3. Herrero-Martínez, J.M.
  4. Simó-Alfonso, E.F.
Revista:
Food Chemistry

ISSN: 0308-8146

Any de publicació: 2010

Volum: 120

Número: 4

Pàgines: 1149-1154

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2009.11.046 GOOGLE SCHOLAR
Font de les dades: Scopus