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

Academic Article
Publication Date:
2011
Iris type:
01.01 Articolo in rivista
Keywords:
Authentication; Adulteration; Extra virgin olive oil; HPLC; Tocopherols
List of contributors:
Authors of the University:
Handle:
https://iris.cnr.it/handle/20.500.14243/159417
Published in:
FOOD CHEMISTRY
Journal