Direct, reagent-free determination of free fatty acid content in olive oil and olives by Fourier transform Raman spectrometry

  1. Muik, B.
  2. Lendl, B.
  3. Molina-Díaz, A.
  4. Ayora-Cañada, M.J.
Journal:
Analytica Chimica Acta

ISSN: 0003-2670

Year of publication: 2003

Volume: 487

Issue: 2

Pages: 211-220

Type: Article

DOI: 10.1016/S0003-2670(03)00560-9 GOOGLE SCHOLAR
Data source: Scopus