1. Quality classification of Spanish olive oils by untargeted gas chromatography coupled to hybrid quadrupole-time of flight mass spectrometry with atmospheric pressure chemical ionization and metabolomics-based statistical approach. (1st February 2017) Authors: Sales, C.; Cervera, M.I.; Gil, R.; Portolés, T.; Pitarch, E.; Beltran, J. Journal: Food chemistry Issue: Volume 216(2017) Page Start: 365 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗