Quantification of the intensity of virgin olive oil sensory attributes by direct coupling headspace-mass spectrometry and multivariate calibration techniques
| Autor: | López-Feria, S., Cárdenas, S., García-Mesa, J.A., Fernández-Hernández, A., Valcárcel, M. |
|---|---|
| Zdroj: | In Journal of Chromatography A 2007 1147(2):144-152 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect