1. Content and structure of partial glycerides in virgin olive oils: their evolution by different working process and preservation form;Amelotti;Riv. Ital. Sostanze Grasse,1989
2. Australian Standard, Olive Oils Olive-Pomace Oils;AS 5264-2011,2011
3. Ayton, J., Mailer, R.J., Graham, K., 2012. The effect of storage conditions on extra virgin olive oil quality. Rural Industries Research and Development Corporation Publication No. 12/024.
4. Brereton, R., 2016a. Multivariate classification techniques in chemometrics: what they are and how they are useful for food authentication. In: DGF Symposium: Authenticity of Olive Oil and Other Vegetable Oils, Nuremberg, Germany, April 10–12, 2016.
5. Brereton, R., 2016b. Chemometrics and NIR to distinguish the origins of oils: a worked case study. In: DGF Symposium: Authenticity of Olive Oil and Other Vegetable Oils, Nuremberg, Germany, April 10–12, 2016.