Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a review - Archive ouverte HAL Access content directly
Journal Articles Critical Reviews in Food Science and Nutrition Year : 2021

Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a review

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hal-03653100 , version 1 (27-04-2022)

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Hicham Zaroual, Christine Chénè, El Mestafa El Hadrami, Romdhane Karoui. Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a review. Critical Reviews in Food Science and Nutrition, 2021, pp.1-24. ⟨10.1080/10408398.2021.1876624⟩. ⟨hal-03653100⟩
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