Improved Quantification by Nuclear Magnetic Resonance Spectroscopy of the Fatty Acid Ester Composition of Extra Virgin Olive Oils. (2022)
Attributed to:
The Centre in Advanced Fluid Engineering for Digital Manufacturing (CAFE4DM)
funded by
UUI
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1021/acsfoodscitech.2c00057
PubMed Identifier: 36034339
Publication URI: http://europepmc.org/abstract/MED/36034339
Type: Journal Article/Review
Volume: 2
Parent Publication: ACS food science & technology
Issue: 8
ISSN: 2692-1944