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A methodology based on Fourier transform infrared (FTIR) spectroscopy, combined with multivariate analysis methods, was applied in order to monitor extra virgin olive oils produced from three(More)
The antioxidant potential of grape (Vitis vinífera L.) stems has been reported in the last decade although no identification of the individual compounds responsible for such action has been done. In(More)
Extra virgin olive oils produced from three cultivars on different maturation stages were characterized using Raman spectroscopy. Chemometric methods (principal component analysis, discriminant(More)
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