Olive oil mixtures. Part two: Detection of soft deodorized oil in extra virgin olive oil through diacylglycerol determination. Relationship with free acidity

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Authors: Raquel B. Gómez-Coca, María de Carmen Pérez-Camino, Alessandra Bendini, Tullia Gallina Toschi, Wenceslao Moreda

Journal title: Food Chemistry

Journal number: 330

Journal publisher: Elsevier BV

Published year: 2020

Published pages: 127226

DOI identifier: 10.1016/j.foodchem.2020.127226

ISSN: 0308-8146