Differences in Hydrocarbons of Virgin Olive Oils Obtained from Several Olive Varieties
Author:
Affiliation:
1. Instituto de la Grasa (CSIC), Avda Padre García Tejero, P.O. Box 1.078, 41012 Seville, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf950571o
Reference6 articles.
1. Four corners
2. Neuere Untersuchungen der nicht‐glyceridischen Bestandteile von Pflanzenfetten
3. The hydrocarbon fraction of virgin olive oil and changes resulting from refining
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