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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.authorJiménez Carvelo, Ana María 
dc.contributor.authorPérez Castaño, Estefanía
dc.contributor.authorGonzález Casado, Antonio 
dc.contributor.authorCuadros Rodríguez, Luis 
dc.date.accessioned2024-02-09T15:00:54Z
dc.date.available2024-02-09T15:00:54Z
dc.date.issued2017
dc.identifier.citationFood chemistry,221, (2017) 1784-1791es_ES
dc.identifier.urihttps://hdl.handle.net/10481/88912
dc.language.isoenges_ES
dc.publisherELSEVIERes_ES
dc.rightsAttribution-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nd/4.0/*
dc.titleOne-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 fractiones_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2016.10.103


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