| Autor: |
Serrano-García I; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, Granada 18071, Spain., Martakos IC; Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, Athens 15771, Greece.; Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, Athens 15771, Greece., Olmo-García L; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, Granada 18071, Spain., León L; IFAPA Centro Alameda del Obispo, Av. Menéndez Pidal s/n, Córdoba 14004, Spain., de la Rosa R; IFAPA Centro Alameda del Obispo, Av. Menéndez Pidal s/n, Córdoba 14004, Spain.; Instituto de Agricultura Sostenible, Consejo Superior de Investigaciones Científicas, Av. Menéndez Pidal s/n, Córdoba 14004, Spain., Gómez-Caravaca AM; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, Granada 18071, Spain., Belaj A; IFAPA Centro Alameda del Obispo, Av. Menéndez Pidal s/n, Córdoba 14004, Spain., Serrano A; The University Institute of Research into Olives and Olive Oils (INUO), University of Jaén, Campus Las Lagunillas s/n, Jaén 23071, Spain., Dasenaki ME; Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, Athens 15771, Greece., Thomaidis NS; Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, Athens 15771, Greece., Carrasco-Pancorbo A; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, Granada 18071, Spain. |
