Article Versions Notes

Valli E, Milani A, Srbinovska A, Moret E, Moret S, Bendini A, Moreda W, Toschi TG, Lucci P. In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils. Foods. 2021; 10(6):1260. https://doi.org/10.3390/foods10061260

Valli, Enrico, Andrea Milani, Ana Srbinovska, Erica Moret, Sabrina Moret, Alessandra Bendini, Wenceslao Moreda, Tullia Gallina Toschi, and Paolo Lucci. 2021. "In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils" Foods 10, no. 6: 1260. https://doi.org/10.3390/foods10061260

Valli, E., Milani, A., Srbinovska, A., Moret, E., Moret, S., Bendini, A., Moreda, W., Toschi, T. G., & Lucci, P. (2021). In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils. Foods, 10(6), 1260. https://doi.org/10.3390/foods10061260