Fatty acid composition and δ13 C of bulk and individual fatty acids as marker for authenticating Italian PDO/PGI extra virgin olive oils by means of isotopic ratio mass spectrometry.
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D. Compagnone | M. Sergi | M. Mascini | A. La Mantia | Angelo Faberi | R. Marianella | F. Fuselli | Felice Ciardiello | C. Montesano | A. Faberi