Use of triacylglycerol profiles established by HPLC–UV and ELSD to predict cultivar and maturity of Tunisian olive oils
Abdallah, Marwa, Vergara-Barberán, María, Lerma-García, María Jesús, Herrero-Martínez, José Manuel, Zarrouk, Mokhtar, Guerfel, Mokhtar, Simó-Alfonso, Ernesto FranciscoТом:
242
Мова:
english
Журнал:
European Food Research and Technology
DOI:
10.1007/s00217-016-2660-x
Date:
October, 2016
Файл:
PDF, 1001 KB
english, 2016