M. M. Dobao-Prieto

Ion mobility spectrometry versus classical physico-chemical analysis for assessing the shelf life of extra virgin olive oil according to container type and storage conditions.

L. Arce, M. Valcárcel, R. Garrido-Delgado, 2015, Journal of agricultural and food chemistry.

Determination of volatile compounds by GC-IMS to assign the quality of virgin olive oil.

L. Arce, M. Valcárcel, R. Garrido-Delgado, 2015, Food chemistry.