Rapid Assessment of Monovarietal Portuguese Extra Virgin Olive Oil’s (EVOO’s) Fatty Acids by Fourier-Transform Near-Infrared Spectroscopy (FT-NIRS)
A rapid method for the evaluation of fatty acids (FA) of monovarietal Portuguese extra virgin olive oils (EVOOs) (n¼82) from Alentejo, southcentral region of Portugal, is developed based on Fourier-transform nearinfrared spectroscopy (FT-NIRS). The contents of FA-components (previously determined pe...
| Autor principal: | |
|---|---|
| Outros Autores: | , , |
| Formato: | article |
| Idioma: | por |
| Publicado em: |
2019
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10174/25386 |
| País: | Portugal |
| Oai: | oai:dspace.uevora.pt:10174/25386 |