Evaluation of the overall quality of olive oil using fluorescence spectroscopy


  • Guzman, E. , Baeten, V. , Fernández Pierna, J.A. & Garcia Mesa, J.A. (2015). Evaluation of the overall quality of olive oil using fluorescence spectroscopy. Food Chemistry, 173: 927-934.
Type Journal Article
Year 2015
Title Evaluation of the overall quality of olive oil using fluorescence spectroscopy
Journal Food Chemistry
Label U15-1719-Baeten-2015
Edition Journal Article
Recnumber 20
Volume 173
Pages 927-934
Fichier Evaluation of the overall quality of olive oil using fluorescence spectroscopy
Lien http://dx.doi.org/10.1016/j.foodchem.2014.10.041
Authors Guzman, E., Baeten, V., Fernández Pierna, J.A., Garcia Mesa, J.A.