A novel method to quantify the adulteration of extra virgin olive oil with low-grade olive oils by UV-Vis

  1. Torrecilla, J.S.
  2. Rojo, E.
  3. Domínguez, J.C.
  4. Rodríguez, F.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Année de publication: 2010

Volumen: 58

Número: 3

Pages: 1679-1684

Type: Article

DOI: 10.1021/JF903308U GOOGLE SCHOLAR
La source de données: Scopus