Authors:
Mateos, R
Espartero, JL
Trujillo, M
Rios, JJ
Leon-Camacho, M
Alcudia, F
Cert, A
Citation: R. Mateos et al., Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection, J AGR FOOD, 49(5), 2001, pp. 2185-2192
Citation: Mc. Perez-camino et al., Effects of olive fruit quality and oil storage practices on the diacylglycerol content of virgin olive oils, J AGR FOOD, 49(2), 2001, pp. 699-704
Citation: A. Cert et al., Methods of preparation of fatty acid methyl esters (FAME). Statistical assessment of the precision characteristics from a collaborative trial, GRASAS ACEI, 51(6), 2000, pp. 447-456
Citation: Mc. Perez-camino et A. Cert, Quantitative determination of hydroxy pentacyclic triterpene acids in vegetable oils, J AGR FOOD, 47(4), 1999, pp. 1558-1562