PUBLICACIÓN
Non-destructive Fluorescence Spectroscopy as a Tool for Discriminating Between Olive Oils According to Agronomic Practices and for Assessing Quality Parameters
ACCEDER A LA PUBLICACIÓN:
Martin-Tornero E., Fernandez A., Perez-Rodriguez J.M., Duran-Meras I., Prieto M.H., Martin-Vertedor D.
Analytical Chemistry (Q2), Applied Microbiology and Biotechnology (Q2), Food Science (Q2), Safety Research (Q2), Safety, Risk, Reliability and Quality (Q2)
JCR: 2.9
SJR: 0.546
CITAS
14
DOI
10.1007/s12161-021-02112-2
EID
2-s2.0-85114181232
ISSN
1936-9751
EISSN
1936-976X
BIBTEX
@article{Fernández2022,title = {Non-destructive Fluorescence Spectroscopy as a Tool for Discriminating Between Olive Oils According to Agronomic Practices and for Assessing Quality Parameters},journal = {Food Analytical Methods},year = {2022},volume = {15},number = {2},pages = {253-265},author = {Mart{\'i}n-Tornero, E. and Fern{\'a}ndez, A. and P{\'e}rez-Rodriguez, J.M. and Dur{\'a}n-Mer{\'a}s, I. and Prieto, M.H. and Mart{\'i}n-Vertedor, D.}}
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