The potential of HPLC triglyceride profiles for the classification of cretan olive oils-Reference-Cited by-同舟云学术

The potential of HPLC triglyceride profiles for the classification of cretan olive oils

Published:1997-11 Issue:3 Volume:60 Page:425-432
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Stefanoudaki Evangelia,Kotsifaki Fani,Koutsaftakis Aristidis

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference14 articles.

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5. Caratteristiche compositiva della frazione lipidica di due cultivar di olivo dell'isola di Cherso (Croazia) in funzione della maturazione;Boschelle;Riv. Ital. Sostanze Grasse,1994

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