Sensory and chemical profiles of three European olive varieties (Olea europea L); an approach for the characterisation and authentication of the extracted oils
- 1 February 2000
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 80 (3) , 381-389
- https://doi.org/10.1002/1097-0010(200002)80:3<381::aid-jsfa535>3.0.co;2-4
Abstract
No abstract availableKeywords
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