Chemical characterization of traditional varietal olive oils in East of Spain

López-Cortés, I.; Salazar García, D. C.; Velázquez-Martí, B.; Salazar, D. M.

doi:10.1016/j.foodres.2013.04.035

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Chemical characterization of traditional varietal olive oils in East of Spain

López-Cortés, I., Salazar García, D. C., Velázquez-Martí, B., & Salazar, D. M. (2013). Chemical characterization of traditional varietal olive oils in East of Spain. Food Research International, 54(2), 1934-1940. doi:10.1016/j.foodres.2013.04.035.

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Datensatz-Permalink: https://hdl.handle.net/11858/00-001M-0000-0013-F895-5 Versions-Permalink: https://hdl.handle.net/21.11116/0000-000C-8504-9

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Urheber:
López-Cortés, I., Autor
Salazar García, D. C.^{1, 2}, Autor
Velázquez-Martí, B., Autor
Salazar, D. M., Autor

Affiliations:
1Department of Human Evolution, Max Planck Institute for Evolutionary Anthropology, Max Planck Society, ou_1497673
2Max Planck Research Group on Plant Foods in Hominin Dietary Ecology, Max Planck Institute for Evolutionary Anthropology, Max Planck Society, ou_1497684