Papers: 10.3390/foods10071565

https://doi.org/10.3390/foods10071565

Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review

Cited by: 9
Author(s): Eleni Kakouri, Panagiota-Kyriaki Revelou, Charalabos D. Kanakis, Dimitra Daferera, Christos S. Pappas, Petros Α. Tarantilis
Published: over 5 years ago

Software Mentions 1