Sensory, spectrometric (PTR–ToF–MS) and chemometric analyses to distinguish extra virgin from virgin olive oils
Crossref DOI link: https://doi.org/10.1007/s13197-017-2541-8
Published Online: 2017-04-01
Published Print: 2017-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Marone, Elettra
Masi, Elisa
Taiti, Cosimo
Pandolfi, Camilla
Bazihizina, Nadia
Azzarello, Elisa
Fiorino, Piero
Mancuso, Stefano
License valid from 2017-04-01