Characterisation of the Turkish and Slovenian extra virgin olive oils by chemometric analysis of the presaturation 1 H NMR spectra

Published 2018 View Full Article

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Title
Characterisation of the Turkish and Slovenian extra virgin olive oils by chemometric analysis of the presaturation 1 H NMR spectra
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 92, Issue -, Pages 10-15
Publisher
Elsevier BV
Online
2018-02-12
DOI
10.1016/j.lwt.2018.02.015

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