Publication | Open Access

Chemometric characterization of three varietal olive oils (Cvs. Cobrançosa, Madural and Verdeal Transmontana) extracted from olives with different maturation indices

Food ChemistryPolyphenolicsChemical CompositionFood AnalysisVarietal Olive OilsAnalytical ChemistryPhytochemicalPhytochemistryVerdeal TransmontanaDifferent Maturation IndicesChromatography