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

Artículo original

Año: 2017

Jimenez-Carvelo, AM; Perez-Castano, E; Gonzalez-Casado, A; Cuadros-Rodriguez, L

Título: FOOD CHEMISTRY

• D1