Monfreda, M <br/><br/>
Blends of olive oil and seeds oils: characterisation and olive oil quantification using fatty acids composition and chemometric tools. Part II.  [electronic resource] 

 -  Food chemistry  Feb 2014 
 - 584-92 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2013.07.141  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Calibration<br/>Corn Oil--analysis<br/>Factor Analysis, Statistical<br/>Fatty Acids--analysis<br/>Food Analysis<br/>Least-Squares Analysis<br/>Olive Oil<br/>Oryza--chemistry<br/>Peanut Oil<br/>Plant Oils--analysis<br/>Principal Component Analysis<br/>Seeds--chemistry<br/>Sunflower Oil