Authentication of virgin olive oils using principal component analysis of triglyceride and fatty acid profiles: Part 1—Classification of greek olive oils
- 31 December 1987
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 25 (3), 227-239
- https://doi.org/10.1016/0308-8146(87)90148-8
Abstract
No abstract availableKeywords
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