Rapid methodology via mass spectrometry to quantify addition of soybean oil in extra virgin olive oil: A comparison with traditional methods adopted by food industry to identify fraud
da Silveira, Roberta, Vágula, Julianna Matias, de Lima Figueiredo, Ingrid, Claus, Thiago, Galuch, Marilia Bellanda, Santos Junior, Oscar Oliveira, Visentainer, Jesui Vergilio
Published in Food research international (01.12.2017)
Published in Food research international (01.12.2017)
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