Abstract
BEFORE making a systematic study of the fatty acid composition of Spanish olive oils it was necessary to devise a procedure which combined precision and accuracy with speed. In this brief account we present a summary of the results obtained in our work, involving (1) spectrophotometry and (2) quantitative paper chromatography of the saturated acids.
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GRACIÁN, J., VIOQUE, E. & Ma PILAR DE LA MAZA Quantitative Estimation of the Fatty Acids of Olive Oil. Nature 184, 1941 (1959). https://doi.org/10.1038/1841941a0
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DOI: https://doi.org/10.1038/1841941a0
