Work

Assessing the varietal origin of extra-virgin olive oil using liquid chromatography fingerprints of phenolic compound, data fusion and chemometrics

Year: 2016

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2016.07.140

Authors: Aadil Bajoub, Santiago Medina-Rodríguez, María Gómez-Romero, El Amine Ajal, María Gracia Bagur-González, Alberto Fernández-Gutiérrez, Alegría Carrasco-Pancorbo

Institutions: Universidad de Granada, Imperial College London

Language: English

Topic: Spectroscopy and Chemometric Analyses

Subfield: Analytical Chemistry

Field: Chemistry

Domain: Physical Sciences

Open Access status: closed

Funders: Universidad de Granada, Agencia Española de Cooperación Internacional para el Desarrollo

OpenAlex ID: W2486617596

FWCI: 7.336

Cites: 43

Cited by: 120

Related to: 10