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PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS.
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- Journal of Food Quality, 2007, v. 30, n. 4, p. 424, doi. 10.1111/j.1745-4557.2007.00132.x
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- Article
Oxidative stability and phenolic content of virgin olive oil: An analytical approach by traditional and high resolution techniques.
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- Journal of Separation Science, 2005, v. 28, n. 9/10, p. 859, doi. 10.1002/jssc.200500044
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- Article
HARMONY OF VIRGIN OLIVE OIL AND FOOD PAIRING: A METHODOLOGICAL PROPOSAL.
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- Journal of Sensory Studies, 2007, v. 22, n. 4, p. 403, doi. 10.1111/j.1745-459X.2007.00115.x
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- Article