Evaluation of minor components, sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopy
| Autor: | Inarejos-García, A.M., Gómez-Alonso, S., Fregapane, G., Salvador, M.D. |
|---|---|
| Zdroj: | In Food Research International January 2013 50(1):250-258 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect