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Direct, reagent-free determination of free fatty acid content in olive oil and olives by Fourier transform Raman spectrometry
Barbara Muik, Bernhard Lendl, Antonio Molina-Dı&, #x0301, az, Marı&, #x0301, a José Ayora-CañadaVolume:
487
Année:
2003
Langue:
english
Pages:
10
DOI:
10.1016/s0003-2670(03)00560-9
Fichier:
PDF, 141 KB
english, 2003