| 000 | 01077 a2200301 4500 | ||
|---|---|---|---|
| 005 | 20250517004815.0 | ||
| 264 | 0 | _c20150713 | |
| 008 | 201507s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2014.10.041 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aGuzmán, Elena | |
| 245 | 0 | 0 |
_aEvaluation of the overall quality of olive oil using fluorescence spectroscopy. _h[electronic resource] |
| 260 |
_bFood chemistry _cApr 2015 |
||
| 300 |
_a927-34 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 |
_aChlorophyll _xchemistry |
| 650 | 0 | 4 | _aOlive Oil |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 |
_aPlant Oils _xanalysis |
| 650 | 0 | 4 | _aQuality Control |
| 650 | 0 | 4 |
_aSpectrometry, Fluorescence _xmethods |
| 700 | 1 | _aBaeten, Vincent | |
| 700 | 1 | _aPierna, Juan Antonio Fernández | |
| 700 | 1 | _aGarcía-Mesa, José A | |
| 773 | 0 |
_tFood chemistry _gvol. 173 _gp. 927-34 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2014.10.041 _zAvailable from publisher's website |
| 999 |
_c24420111 _d24420111 |
||