OK, S. Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils. Grasas y Aceites, [S. l.], v. 68, n. 1, p. e173, 2017. DOI: 10.3989/gya.0678161. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1639. Acesso em: 29 nov. 2022.