Delineating unique and discriminant chemical traits in Brazilian and Italian extra-virgin olive oils by quantitative 2D-fingerprinting and pattern recognition algorithms

Author:

Stilo Federico,Alladio Eugenio,Squara Simone,Bicchi Carlo,Vincenti Marco,Reichenbach Stephen E.,Cordero Chiara,Bizzo Humberto Ribeiro

Publisher

Elsevier BV

Subject

Food Science

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4. Volatile compounds in virgin olive oil: occurrence and their relationship with the quality;Angerosa;J. Chromatogr. A,2004

5. Authenticity of olive oil: mapping and comparing official methods and promising alternatives;Aparicio;Food Res. Int.,2013

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