共 50 条
- [21] A COMPARATIVE-STUDY OF THE POTENT ODORANTS OF DIFFERENT VIRGIN OLIVE OILS FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY, 1991, 93 (09): : 335 - 339
- [25] Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2013, 48 (01): : 82 - 88
- [30] Determination of olive oil adulteration by a novel low cost spectrophotometric technique ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2017, 253