Authentication of virgin olive oils using principal component analysis of triglyceride and fatty acid profiles: Part 2—Detection of adulteration with other vegetable oils
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 25 (4) , 251-258
- https://doi.org/10.1016/0308-8146(87)90011-2
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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