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Characterisation of PDO olive oil Chianti Classico by non-selective (UV-visible, NIR and MIR spectroscopy) and

M Casale1, P Oliveri, C Casolino

  • 1Università degli Studi di Genova, Department of Chemistry and Food and Pharmaceutical Technologies, Genoa, Italy. monica@dictfa.unige.it

Analytica Chimica Acta
|December 20, 2011
PubMed

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