Discrimination and Characterisation of Extra Virgin Olive Oils from Three Cultivars in Different Maturation Stages Using Fourier Transform Infrared Spectroscopy in Tandem with Chemometrics

AuthID
 P-009-YSB
5
Author(s)
Carvalho, T
·
Machado, N
·
Tipo de Documento
Article
Year published
2015
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 174, Páginas: 226-232 (7)
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Wos®
Scopus®
Crossref®47
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84911497297
Wos: WOS:000348088000031
Source Identifiers
ISSN: 0308-8146
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