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One-input and two-input-class classifications for differentiating olive oil from other edible vegetable oils by use of the normal-phase liquid chromatography fingerprint of the methyl-transesterified fraction
dc.contributor.author | Jiménez Carvelo, Ana María | |
dc.contributor.author | Pérez Castaño, Estefanía | |
dc.contributor.author | González Casado, Antonio | |
dc.contributor.author | Cuadros Rodríguez, Luis | |
dc.date.accessioned | 2024-02-09T15:00:54Z | |
dc.date.available | 2024-02-09T15:00:54Z | |
dc.date.issued | 2017 | |
dc.identifier.citation | Food chemistry,221, (2017) 1784-1791 | es_ES |
dc.identifier.uri | https://hdl.handle.net/10481/88912 | |
dc.language.iso | eng | es_ES |
dc.publisher | ELSEVIER | es_ES |
dc.rights | Attribution-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nd/4.0/ | * |
dc.title | One-input and two-input-class classifications for differentiating olive oil from other edible vegetable oils by use of the normal-phase liquid chromatography fingerprint of the methyl-transesterified fraction | es_ES |
dc.type | journal article | es_ES |
dc.rights.accessRights | open access | es_ES |
dc.identifier.doi | https://doi.org/10.1016/j.foodchem.2016.10.103 |