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 | |
| 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. |
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