Published in
Wiley, Journal of the Science of Food and Agriculture, 7(101), p. 2901-2911, 2020
DOI: 10.1002/jsfa.10922
Links
Tools
Preliminary study on the potential application of Fourier‐transform mid‐infrared for the evaluation of overall quality and authenticity of Moroccan virgin olive oil
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Published version:
archiving forbidden
Data provided by 