Pérez-Castaño, Estefanía <br/><br/>
Quantification of extra virgin olive oil in dressing and edible oil blends using the representative TMS-4,4'-desmethylsterols gas-chromatographic-normalized fingerprint.  [electronic resource] 

 -  Food chemistry  Jan 2018 
 - 1192-1199 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.2017.07.069  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bandages<br/>Chromatography, Gas<br/>Least-Squares Analysis<br/>Olive Oil<br/>Plant Oils