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      <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</dc:title>
      <dc:creator>Jiménez Carvelo, Ana María</dc:creator>
      <dc:creator>Pérez Castaño, Estefanía</dc:creator>
      <dc:creator>González Casado, Antonio</dc:creator>
      <dc:creator>Cuadros Rodríguez, Luis</dc:creator>
      <dc:date>2024-02-09T15:00:54Z</dc:date>
      <dc:date>2024-02-09T15:00:54Z</dc:date>
      <dc:date>2017</dc:date>
      <dc:type>info:eu-repo/semantics/article</dc:type>
      <dc:identifier>Food chemistry,221, (2017) 1784-1791</dc:identifier>
      <dc:identifier>https://hdl.handle.net/10481/88912</dc:identifier>
      <dc:identifier>https://doi.org/10.1016/j.foodchem.2016.10.103</dc:identifier>
      <dc:language>eng</dc:language>
      <dc:rights>http://creativecommons.org/licenses/by-nd/4.0/</dc:rights>
      <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
      <dc:rights>Attribution-NoDerivatives 4.0 Internacional</dc:rights>
      <dc:publisher>ELSEVIER</dc:publisher>
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