1. Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters. (15th May 2018) Authors: Yan, Jing; Oey, Sergio B.; van Leeuwen, Stefan P.J.; van Ruth, Saskia M. Journal: Food chemistry Issue: Volume 248(2018) Page Start: 93 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗