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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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https://hal-univ-artois.archives-ouvertes.fr/hal-03653100
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Submitted on : Wednesday, April 27, 2022 - 1:00:26 PM
Last modification on : Wednesday, September 21, 2022 - 3:21:08 PM

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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, Taylor & Francis, 2021, pp.1-24. ⟨10.1080/10408398.2021.1876624⟩. ⟨hal-03653100⟩

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