Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin

  1. Becerra-Herrera, M.
  2. Vélez-Martín, A.
  3. Ramos-Merchante, A.
  4. Richter, P.
  5. Beltrán, R.
  6. Sayago, A.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2018

Alea: 241

Orrialdeak: 328-337

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2017.08.106 GOOGLE SCHOLAR
Datuen iturria: Scopus