Tocopherol speciation as first screening for the assessment of extra virgin olive oil quality by reversed-phase high-performance liquid chromatography/fluorescence detector

Articolo
Data di Pubblicazione:
2011
Tipologia CRIS:
01.01 Articolo in rivista
Keywords:
Authentication; Adulteration; Extra virgin olive oil; HPLC; Tocopherols
Elenco autori:
Autori di Ateneo:
Link alla scheda completa:
https://iris.cnr.it/handle/20.500.14243/159417
Pubblicato in:
FOOD CHEMISTRY
Journal