DISCRIMINATION OF SOME TUNISIAN OLIVE OIL VARIETIES ACCORDING TO THEIR OXIDATIVE STABILITY, VOLATILES COMPOUNDS AND CHEMOMETRIC ANALYSIS

MANEL ISSAOUI, KAOUTHER BEN HASSINE, GUIDO FLAMINI, FATEN BRAHMI, HECHMI CHEHAB, YOUSSEF AOUNI, BELIGH MECHRI, MOKHTAR ZARROUK, MOHAMED HAMMAMI
  • Journal of Food Lipids, May 2009, Wiley
  • DOI: 10.1111/j.1745-4522.2009.01139.x

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http://dx.doi.org/10.1111/j.1745-4522.2009.01139.x

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