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February 1, 1993Journal of the American Oil Chemists Society

Development of high‐performance liquid chromatography criteria for determination of grades of commercial olive oils. Part I. The normal ranges for the triacylglycerols

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Authors

RFRichard V. FlorUnited States Postal ServiceLHLe Tiet HeckingUnited States Postal ServiceBMBrian David MartinThe Ohio State University

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Flor et al. (1993) studied this question.

synapsesocial.com/papers/6a2377aa903f2a86b3a5d612https://doi.org/10.1007/bf02542626
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