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Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils

Subjects: Relaxometry; food.ingredient; Relaxometría RMN de campo bajo

  • Source: Grasas y Aceites, Vol 68, Iss 1, Pp e173-e173 (2017)Grasas y Aceites; Vol. 68 No. 1 (2017); e173Grasas y Aceites; Vol. 68 Núm. 1 (2017); e173Grasas y AceitesConsejo Superior

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