DANKOWSKA, A.; MAŁECKA, M.; KOWALEWSKI, W. Discrimination of edible olive oils by means of synchronous fluorescence spectroscopy with multivariate data analysis. Grasas y Aceites, [S. l.], v. 64, n. 4, p. 425–431, 2013. DOI: 10.3989/gya.012613. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1449. Acesso em: 27 apr. 2024.