Journal Articles
Critical Reviews in Food Science and Nutrition
Year : 2021
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https://hal-univ-artois.archives-ouvertes.fr/hal-03653100
Submitted on : Wednesday, April 27, 2022-1:00:26 PM
Last modification on : Tuesday, December 6, 2022-12:42:14 PM
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- HAL Id : hal-03653100 , version 1
- DOI : 10.1080/10408398.2021.1876624
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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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