Quantitative determination of free fatty acids in extra virgin olive oils by multivariate methods and Fourier transform infrared spectroscopy considering different absorption modes

  • İsmail Tarhan, Ashraf A. Ismail, Hüseyin Kara
  • International Journal of Food Properties, July 2017, Taylor & Francis
  • DOI: 10.1080/10942912.2017.1312437

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http://dx.doi.org/10.1080/10942912.2017.1312437