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Q59166894-4A92D9A9-E6F5-42C8-B053-D390786E40CC
Q59166894-4A92D9A9-E6F5-42C8-B053-D390786E40CC
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http://www.wikidata.org/entity/statement/Q59166894-4A92D9A9-E6F5-42C8-B053-D390786E40CC
Strategies to Document Adulteration of Food Supplement Based on Sea Buckthorn Oil: a Case Study
P2860
Q59166894-4A92D9A9-E6F5-42C8-B053-D390786E40CC
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http://www.wikidata.org/entity/statement/Q59166894-4A92D9A9-E6F5-42C8-B053-D390786E40CC
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7b473d4200492003538eb7bd6fa272205d87cdd6
P2860
Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques