Buscar
Mostrando ítems 1-1 de 1
Artículo
Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil
(Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2007)
Two analytical methods, based on the difference between theoretical and empirical triglycerides and the ratios between some free and esterified sterols have been checked to determine their usefulness in detecting the ...