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.
Aldizkaria:
Analytica Chimica Acta

ISSN: 0003-2670

Argitalpen urtea: 2003

Alea: 487

Zenbakia: 2

Orrialdeak: 211-220

Mota: Artikulua

DOI: 10.1016/S0003-2670(03)00560-9 GOOGLE SCHOLAR
Datuen iturria: Scopus