Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future

This is a publication. If there is no link to the publication on this page, you can try the pre-formated search via the search engines listed on this page.

Authors: Lanfranco Conte, Alessandra Bendini, Enrico Valli, Paolo Lucci, Sabrina Moret, Alain Maquet, Florence Lacoste, Paul Brereton, Diego Luis García-González, Wenceslao Moreda, Tullia Gallina Toschi

Journal title: Trends in Food Science & Technology

Journal publisher: Elsevier BV

Published year: 2019

DOI identifier: 10.1016/j.tifs.2019.02.025

ISSN: 0924-2244