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Cited article:

Triacylglycerols Determination by High-temperature Gas Chromatography in the Analysis of Vegetable Oils and Foods: A Review of the Past 10 Years

C. Ruiz-Samblás, A. González-Casado and L. Cuadros-Rodríguez
Critical Reviews in Food Science and Nutrition 55 (11) 1618 (2015)
https://doi.org/10.1080/10408398.2012.713045

Effect of nutrient‐based fertilisers of olive trees on olive oil quality

Meriem Tekaya, Beligh Mechri, Amani Bchir, Faouzi Attia, Hechmi Cheheb, Mohamed Daassa and Mohamed Hammami
Journal of the Science of Food and Agriculture 93 (8) 2045 (2013)
https://doi.org/10.1002/jsfa.6015

Contribution à l’étude de la fraction insaponifiable de trois huiles d’olive issues des variétés Guasto, Rougette et Blanquette plantés dans l’est algérien

Monia Mezghache, Cherifa Henchiri, Lucy Martine, et al.
Oléagineux, Corps gras, Lipides 17 (5) 337 (2010)
https://doi.org/10.1051/ocl.2010.0330

Triacylglycerol Analysis of Fats and Oils by Evaporative Light Scattering Detection

Roeland Rombaut, Nathalie De Clercq, Imogen Foubert and Koen Dewettinck
Journal of the American Oil Chemists' Society 86 (1) 19 (2009)
https://doi.org/10.1007/s11746-008-1316-9