Characterization of Three Portuguese Varietal Olive Oils Based on Fatty Acids, Triacylglycerols, Phytosterols and Vitamin E Profiles: Application of Chemometrics

AuthID
 P-008-D5W
3
Author(s)
Document Type
Book Chapter
Year published
2010
Published
in Olives and Olive Oil in Health and Disease Prevention
Pages: 581-589
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SCOPUS: 2-s2.0-84882827335
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