Guzmán, Elena <br/><br/>
Evaluation of the overall quality of olive oil using fluorescence spectroscopy.  [electronic resource] 

 -  Food chemistry  Apr 2015 
 - 927-34 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2014.10.041  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chlorophyll--chemistry<br/>Olive Oil<br/>Oxidation-Reduction<br/>Plant Oils--analysis<br/>Quality Control<br/>Spectrometry, Fluorescence--methods