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In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils
 
 

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Journal: Foods, 2021
Volume: 10
Number: 1891

Article: Study of the Evolution of Pigments from Freshly Pressed to ‘On-the-Shelf’ Extra-Virgin Olive Oils by Means of Near-UV Visible Spectroscopy
Authors: by Eleonora Borello, Daniele Roncucci and Valentina Domenici
Link: https://www.mdpi.com/2304-8158/10/8/1891

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