Putative markers of adulteration of extra virgin olive oil with refined olive oil: Prospects and limitations
Authentication is becoming an issue of increasing relevance in olive oil and is generally motivated by economic benefits. Blending of extra virgin olive oil (EVOO) with refined olive oil (ROO) constitutes one of the most common types of adulteration of this top grade product. Concerning this particu...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2013
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| Texto completo: | http://hdl.handle.net/10174/9093 |
| País: | Portugal |
| Oai: | oai:dspace.uevora.pt:10174/9093 |