A straightforward quantification of triacylglycerols (and fatty acids) in monovarietal extra virgin olive oils by high-temperature GC

Cristina Ruiz-Samblás, Luis Cuadros-Rodríguez, Antonio González-Casado, Francisco P. Rodríguez-García
  • Analytical Methods, January 2012, Royal Society of Chemistry
  • DOI: 10.1039/c2ay05574k