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J.ACA.2011.11.015
J.ACA.2011.11.015
http://dx.doi.org/10.1016/J.ACA.2011.11.015
Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques
P356
Q56035738-8FC87D43-D851-41F1-8D9F-7145FF6FC618
P356
J.ACA.2011.11.015
http://dx.doi.org/10.1016/J.ACA.2011.11.015