One input-class and two input-class classifications for differentiating olive oil from other edible vegetable oils by use of the normal-phase liquid chromatography fingerprint of the methyl-transesterified fraction
FI: 4,529
Type: Article
Artículo original
Year: 2017
Writers
Jimenez-Carvelo, AM; Perez-Castano, E; Gonzalez-Casado, A; Cuadros-Rodriguez, L
Magazine
Title: FOOD CHEMISTRY
Quartile
- D1