Classification and characterization of olive oils by UV-Vis absorption spectrometry and sensorial analysis

D. Kruzlikova, Jan Mocak, E. Katsoyannos, Ernst Lankmayr

Research output: Contribution to journalArticleResearchpeer-review

Original languageEnglish
Pages (from-to)181-188
JournalJournal of Food and Nutrition Research
Volume47
Issue number4
Publication statusPublished - 2008

Treatment code (Nähere Zuordnung)

  • Experimental

Cite this

Classification and characterization of olive oils by UV-Vis absorption spectrometry and sensorial analysis. / Kruzlikova, D.; Mocak, Jan; Katsoyannos, E.; Lankmayr, Ernst.

In: Journal of Food and Nutrition Research, Vol. 47, No. 4, 2008, p. 181-188.

Research output: Contribution to journalArticleResearchpeer-review

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