Prediction of the genetic variety of Spanish extra virgin olive oils using fatty acid and phenolic compound profiles established by direct infusion mass spectrometry

Lerma-García, M.J. ; Herrero-Martínez, J.M. ; Ramis-Ramos, G. ; Simó-Alfonso, E.F.

Food chemistry, 2008-06, Vol.108 (3), p.1142-1148 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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