Cultivar discrimination and prediction of mixtures of Tunisian extra virgin olive oils by FTIR
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Title
Cultivar discrimination and prediction of mixtures of Tunisian extra virgin olive oils by FTIR
Authors
Keywords
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Journal
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Volume 118, Issue 8, Pages 1236-1242
Publisher
Wiley
Online
2015-11-17
DOI
10.1002/ejlt.201500041
References
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- Sterol, Triterpenic Dialcohol, and Triacylglycerol Compounds of Extra Virgin Olive Oils from Some Tunisian Varieties Grown in the Region of Tataouine
- (2009) I. Oueslati et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Prediction of the Genetic Variety of Extra Virgin Olive Oils Produced atLa Comunitat Valenciana, Spain, by Fourier Transform Infrared Spectroscopy
- (2009) Victoria Concha-Herrera et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of olive ripeness on chemical properties and phenolic composition of chétoui virgin olive oil
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- Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening
- (2008) Olfa Baccouri et al. FOOD CHEMISTRY
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